homemade Beef & Lentil Stew recipe & photos

This is a great fall or winter stew. Our kitchen smells sooo warm, spicy and delicious when we make this stew.


  • 8 strips of bacon, diced small
  • 1.5 pounds lean stew meat, cut into 1/2 inch cubes  (we get ours from Steving Meat Processing in Kersey)
  • 1/4 cup red onion
  • 4 ribs of celery, diced
  • 3 medium carrots, diced
  • 5 button mushrooms, sliced
  • 4 cloves garlic
  • 1.25 cups red wine
  • 1.5 sprigs rosemary
  • 3 sprigs thyme
  • 3 sprigs marjoram
  • 1.5 T tomato paste
  • 3 Roma tomatoes, diced
  • 1 cup lentils
  • 4 cups beef stock
  • 3 bay leaves

(serve with salt & pepper to taste, toasted & buttered baguette)

Pre-heat a medium-large stew pot over medium heat.

Chop the bacon and cook until the fat is rendered.

Add the cubed stew meat & cook until brown.

Add vegetables (cut these to a size that you enjoy) and cook at least 5 minutes.

Add red wine and spices, tomato paste, tomatoes and lentils. Stir.

Add the stock and bay leaves.

Bring to a boil, then reduce heat to low and simmer for 2 hours (until meat is fork tender).


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