Beef, lentil and potato stew

Beef, lentil and potato stew recipe

10 ratings

See method

  • Serves 4
  • 15 mins to prepare and 1 hr 25 mins to cook
  • 608 calories / serving
  • Freezable

Ingredients

  • 50ml sunflower oil
  • 500g stewing beef, cut into 2 inch chunks
  • 500ml beef stock
  • 2 large potatoes, peeled and cut into large chunks
  • 100g sun-dried tomatoes, drained
  • 1 bay leaf
  • 150g red lentils, soaked in cold water overnight
  • 400g canned chopped tomatoes
  • salt
  • freshly ground pepper

Each serving contains

  • Energy

    2545kj
    608kcal
    30%
  • Fat

    28g 39%
  • Saturates

    48g 24%
  • Sugars

    5g 6%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 45.5g Protein 41.5g Fibre 5.6g

Method

  1. Heat the sunflower oil in a large, heavy-based casserole dish over a moderate heat. Season and then sear the beef chunks, in batches if necessary, until golden brown in colour all over. Remove and transfer to a colander set over a bowl.
  2. Reduce the heat a little then add the potato the dish and let it cook for 1-2 minutes, stirring occasionally. Add the lentils, chopped tomatoes, sun-dried tomatoes, bay leaf and beef back to the dish.
  3. Stir well, then add the stock. Bring the stew to the boil, then cover and reduce to a simmer for 60-70 minutes until the beef is tender and the lentils are soft and cooked. Remove from the heat and adjust the seasoning to taste.
  4. Spoon into individual ceramic serving dishes.

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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