Beef and Lentil Stew

Name: Beef and Lentil Stew
Total time: 90
Yield: 8
Ingredients: 2 tablespoons all-purpose flour; 1 pound flank steak, cut into 1/2-inch cubes; 2 tablespoons oil, or more as needed; 4 carrots, chopped; 1 onion, diced; 1 stalk celery, thinly sliced; 2 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes; 1 cup dry lentils; 4 cups beef broth; 2 teaspoons dried rosemary; 11 ounces baby potatoes with skin; 1 pinch salt and freshly ground black pepper to taste

Recipe by Allrecipes Member from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

8 servings

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2 tablespoons all-purpose flour
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1 pound flank steak, cut into 1/2-inch cubes
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2 tablespoons oil, or more as needed
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4 carrots, chopped
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1 onion, diced
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1 stalk celery, thinly sliced
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2 cloves garlic, minced

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1 (14.5 ounce) can diced tomatoes
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1 cup dry lentils
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4 cups beef broth
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2 teaspoons dried rosemary
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11 ounces baby potatoes with skin
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1 pinch salt and freshly ground black pepper to taste

Instructions

Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.