The Pioneer Woman Tasty Kitchen
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Beef and Lentil Stew with Tarragon

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

This particular stew was something I cooked up during my January “Slow Carb Diet.” I craved heavy winter meals, but was limited to protein, veggies and beans. I decided to substitute lentils for the potatoes in traditional beef stew; then added red wine and tarragon for extra OOMPH. The result was a lovely flavorful stew that lacked not for heavy carbs. I made this several times and ended up emailing the recipe to friends.

Ingredients

  • 2 Tablespoons Oil
  • 1 whole Onion, Chopped
  • 2-½ pounds Beef Chuck, Cut Into 3/4 Cubes
  • 3 cloves Garlic, Minced
  • 4 whole Carrots, Sliced Into Thin Rounds
  • 3 whole Celery Sticks, Chopped
  • 1-½ cup Dried Lentils
  • 28 ounces, weight Can Of Crushed Tomatoes
  • 6 cups Beef Stock
  • 1 cup Red Wine
  • 3 whole Bay Leaves
  • 1 Tablespoon Dried Thyme
  • 1 pinch Cayenne Pepper
  • 3 Tablespoons Fresh Tarragon, Chopped
  • Salt And Pepper

Preparation

Heat the oil in a large pot over medium-high heat. Saute the onions for 3–4 minutes, then add the beef and garlic. Brown the meat, stirring regularly, for 5 minutes.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt and cayenne pepper.

Bring to a boil, then reduce heat and simmer for about 45 minutes, until the lentils are tender.

Stir in the tarragon. Then taste for salt and pepper.

Serves 6-8.

One Comment

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emilyborland on 6.1.2011

This stew is simmering on my stovetop right now…I have been looking for low-carb options to make because I was recently diagnosed with gestational diabetes! I hope this is a good one!

3 Reviews

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emilyborland on 6.2.2011

I agreed that the meat could have used a bit longer to stew, but I found it really hearty and satisfying…I love potatos but barely missed them.

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adewaard on 4.13.2011

The sauce was really delicious! But I found the beef not soft enough. I like my beef so soft that it simply melts in my mouth. So next time I may stew the beef for an hour first, then add the lentil and simmer for another 30 to 45 minutes.

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Lindsay on 3.18.2011

This was very good. I made it with chicken instead since I don’t usually eat beef and it was delicious and healthy.

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