BEEF AND LENTIL STEW
Makes about 8 (1-cup) servings:
Per Serving (1 of 8 servings)
Calories: ~250
Carbs: ~20g
Fiber: ~6.8g
Protein: ~25.6g
Fat: ~7.3g
INGREDIENTS:
1.5 LBS beef stew meat, cut into bite sized chunks
1 jar of mirepoix from trader joes (OR 1 small onion, diced; ½ cup celery, diced, 1 cup carrots, diced)
6 gloves of garlic, minced (OR 6 frozen garlic cubes)
1 14 oz can diced tomatoes with jucies
3 Beef Bone Broth
1 cup DRY lentils (Red or brown work)
1 tsp turmeric
1 tsp paprika
1 tsp cumin
½ tsp coriander
½ tsp cinnamon
SALT AND PEPPER
2 bay leaves
1lemon, juiced
1 tbsp balsamic vinegar
TOPPINGS:
Greek Yogurt, Parsley, Hot Sauce
DIRECTIONS:
1. Season meat with salt and pepper.
2. In a slow cooker on the sauté setting at 400 degrees, brown the stew meat on each side. (if your slow cooker does not have this setting- just do it in a hot skillet with olive oil spray.)
3. Once browned through, add all the other ingredients except the lemon juice and balsamic vinegar.
4. Change setting to LOW for 6 hours. Cook for 6 hours checking to see if beef is tender. Add in lemon juice and balsamic. Stir well. Taste and season accordingly. Cook uncovered on HIGH for 10 minutes.
5. Serve with a scoop of Greek yogurt, fresh parsley and hot sauce, if desired.
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