Author Notes
This is a slow cooked stew with a tomato base, sharp spices, and tender beef and lentils. A dollup of lemon infused Greek yogurt gives this stew some serious dimension and the fresh cilantro brings the flavors full circle because cilantro is a boss herb! This is perfect for the winter weather! —Nicole Mattucci
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Ingredients
- Beef and Lentil Stew
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1 pound
Boneless Beef Chuck Cubed
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2
Onions
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2 tablespoons
Minced Garlic
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4 ounces
Diced Green Chilies
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28 ounces
Can Crushed Tomatoes
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1/4 cup
Olive Oil
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32 ounces
Beef Broth
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2 cups
Large Whole Lentils
-
1
Bay Leaf
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1 tablespoon
Paprika
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1 tablespoon
Cumin
-
1 tablespoon
Kosher Salt
-
1 teaspoon
Tumeric Powder
-
1/2 teaspoon
Ginger
-
1/2 teaspoon
Curry
-
1/2 teaspoon
Cinnamon
-
1/2 teaspoon
Celery Seed
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1 cup
Fresh Cilantro
- Yogurt Sauce
-
5 ounces
Plain Greek Yogurt
-
1/2
Lemon
Directions
- Beef and Lentil Stew
-
Chop onions and set aside.
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Combine all spices and bay leaf in a bowl and set aside.
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Heat olive oil in a large skillet and add beef cubes. Remove after browning to a large stock pot and set aside.
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Add onions and minced garlic to remaining oil until onions begin to soften. Approximately 5 minutes.
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Add mixed spices to onions and mix well. Let simmer on medium low for 5-7 minutes.
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Add 3/4 of beef stock and 4 oz of green chilies to onions. Stir and bring to a boil.
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In stock pot with beef add crushed tomatoes. Pour onion mixture over beef and tomatoes and stir well.
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Bring pot to a boil and reduce heat to low. Cover and let simmer for two hours.
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Add lentils and remaining beef broth to stew. Continue to simmer for two hours stirring occassionally.
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Ladle stew into serving bowl. Add two tablespoons of yogurt sauce to the center and garnish with fresh cilantro.
- Yogurt Sauce
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Squeeze lemon juice into yogurt and mix well. Refrigerate until stew is ready.
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