Now that fall weather is here, we’re breaking out our stew pot and enjoying the flavors of the season! Plan a getaway in your new or used RV and enjoy a delicious camping recipe like the one we’re featuring below for Beef & Lentil Stew. It’s definitely comfort food that will warm you up from the inside out – perfect for enjoying after you’ve spent the day outside in the crisp, fall air.
Beef & Lentil Stew
Ingredients:
- 1 cup all purpose flour
- 1 lb stew meat, cut into bite-size pieces
- 2-4 tablespoons cooking oil
- 4 carrots, skinned and diced
- 1 onion, diced
- 1 celery stalk, coarsely chopped
- 1 14.5 can petite diced tomatoes
- 1 teaspoon minced garlic
- 1 cup dry lentils
- 32 oz container beef broth
- 1 ½ teaspoon dried rosemary
- 4 baby red potatoes, diced
- Salt and pepper, to taste
Instructions:
- Lightly dredge the stew meat pieces in the flour. Set the meat aside, and discard any leftover flour.
- Heat oil in a 6 quart soup pot or Dutch oven over medium heat. Sear the beef on all sides until it’s browned. Remove the meat from the pot and set aside.
- Add the carrots, celery, and onion to the pot, reduce heat, and cook until the veggies are softened and onions are translucent, about 5 minutes. You can add a bit more oil if necessary to prevent sticking.
- Add the canned tomatoes, lentils, beef broth, garlic, rosemary, and browned beef pieces to the vegetables, stirring well to combine.
- Simmer on low heat for 30-40 minutes, covered halfway lid, and stirring occasionally.
- About 20 minutes before serving, add diced potatoes. Continue to simmer until the potatoes are tender.
Lentils are an under-appreciated ingredient that help bulk up soups and stews while adding amazing flavor and great nutrition! One of my favorite things about this meal is that it’s a one pot wonder – no need to dirty a lot of extra dishes. Start to finish, you’re using one pot and that’s it!
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