Beef and Lentils Stew

    Beef and Lentils Stew


    22 people made this

    Beef and lentils are accented with turnip, sultanas and figs. It is a hardy yet easy one pot meal. Serve with potatoes or warm bread.

    Serves: 6 

    • 2 tablespoons butter
    • 625g casserole beef, cut into 2cm cubes
    • 1/4 teaspoon pepper
    • 1/2 teaspoon salt
    • 1 cup (250ml) chicken stock
    • 1 cup (200g) dry lentils
    • 4 cups (1 litre) beef stock
    • 1 cup diced turnip
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1 cup sultanas
    • 2/3 cup diced dried figs

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper then cook in the pot until browned on the outside.
    2. Pour in the chicken stock and simmer over medium heat for about 45 minutes until the beef is tender. Remove the beef from the liquid and set aside.
    3. Pour the beef stock into the pot and add the lentils. Bring to a boil then simmer over low heat for 15 minutes.
    4. Season the turnips with cinnamon, nutmeg, salt and basil then add them to the pot.
    5. Return the beef to the pot and stir in the sultanas and figs. Simmer for 10 minutes to blend the flavours before serving.

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