Grandmas Beef Stew With Lentils Recipes

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LENTIL STEW

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Lentil Stew image

Steps:

  • In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

GRANDMA'S HOMEMADE BEEF STEW

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12



Grandma's Homemade Beef Stew image

Steps:

  • Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
  • Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

BEEF AND LENTIL STEW

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 13



Beef and Lentil Stew image

Steps:

  • Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
  • Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
  • Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
  • Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

GRANDMA'S BEEF STEW WITH LENTILS

My Mother has made this stew for as long as I can remember. The lentils do a great job of making a nice thick gravy! Enjoy!

Provided by PJH7367

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18



Grandma's Beef Stew With Lentils image

Steps:

  • Use a pressure cooker. Seal the meat in a small amount of oil, add onions, garlic, bay leaf marmite and stock. Bring to pressure then turn off the heat and leave the pressure cooker on the stove and allow to come to normal pressure so that you can remove the lid. Do not remove the pressure manually.
  • Add the tomatoes, potatoes and other vegetables except the peas, stir well then pour the lentils over the top. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. You have been warned!
  • Pressurize the cooker again, and again allow to come to normal pressure.
  • Test to check that the vegetables are cooked; if not, re-pressurize.
  • Add frozen vegetables and season to taste with salt and pepper.
  • Stir well and re-heat.

Nutrition Facts : Calories 438.8, Fat 1.2, SaturatedFat 0.3, Sodium 111.5, Carbohydrate 93.7, Fiber 14.7, Sugar 9.2, Protein 16.5

1 lb chuck steak
2 medium onions
4 garlic cloves, crushed
1 bay leaf
1 teaspoon marmite (or 1 T. Worcestershire Sauce)
1/4 pint stock
1 pint crushed tomatoes
4 large potatoes
2 large carrots
3 sticks celery
1 cup frozen peas or 1 cup frozen corn kernels
1/2 cup red lentil
about 1-2 cups vegetables (see below)
leek
rutabaga
parsnip
green pepper
green beans

GLAZED CORNED BEEF WITH LENTILS

First the brisket is simmered for several hours, and then it is baked with a honey mustard glaze. While the brisket is baking, make the lentils using the boiling liquid from the brisket. Making the lentils is optional with this recipe, but I do strongly recommend them. Try this with good beer and rye bread.

Provided by Karena

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 4h20m

Yield 8

Number Of Ingredients 14



Glazed Corned Beef with Lentils image

Steps:

  • Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
  • Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
  • Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
  • Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

Nutrition Facts : Calories 651.9 calories, Carbohydrate 50 g, Cholesterol 156.8 mg, Fat 30.9 g, Fiber 15.3 g, Protein 42 g, SaturatedFat 10.2 g, Sodium 1978.7 mg, Sugar 17.7 g

2 quarts water
4 pounds corned beef brisket
1 large onion
1 large carrot
1 stalk celery
2 cloves garlic
1 tablespoon pickling spice
¼ cup packed brown sugar
½ teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
¼ cup honey
¼ cup red chile sauce
2 cups dry lentils
1 tablespoon chopped fresh parsley

GRANDMAS BEEF STEW

This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.

Provided by YummySmellsca

Categories     Stew

Time 8h

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 28



Grandmas Beef Stew image

Steps:

  • Cube the steak and season well with salt and pepper.
  • Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
  • Add the steak and brown on all sides. Remove to a plate.
  • Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
  • Cook, stirring, for about 15 minutes, until they begin to soften.
  • Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
  • Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
  • Bring to a boil, then reduce heat to a simmer and add back the beef.
  • Partially cover and cook, stirring every hour or so, for 3 hours.
  • Cover the pot completely and cook, stirring every hour or so, for 3 hours.
  • Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
  • Taste and add salt and pepper as needed.

15 ounces round steaks
salt and black pepper
2 tablespoons olive oil, divided
1 large onion
3 large carrots
9 celery ribs
5 cremini mushrooms
1 1/2 large red peppers
1 1/2 cups chopped cauliflower
1/2 cup chopped green beans
4 garlic cloves
2 large fresh tomatoes, chopped
1 (12 ounce) can no-salt-added corn
5 red new potatoes, halved or 5 red new potatoes, quartered
1 (28 ounce) can no-salt-added diced tomatoes
2 cups beef broth
1 teaspoon kosher salt
1 teaspoon cocoa powder
1 teaspoon allspice
1/4 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon low sodium soy sauce
3 tablespoons ketchup
1 (6 ounce) can tomato paste
1/4 cup fresh peas or 1/4 cup frozen peas
3 1/2 tablespoons Signature Secrets culinary thickener

GRANDMA'S BEEF STEW

This is my grandma's beef stew recipe (the other grandmother than the coleslaw recipe), and one of the only recipes I know of that overcooking really doesn't hurt! Great with biscuits or garlic bread!

Provided by Dwynnie

Categories     Stew

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 13



Grandma's Beef Stew image

Steps:

  • Put everything in (large) slow cooker.
  • Mix.
  • Cook on low for 8 to 10 hours.
  • If desired, frozen veggies can be added later into the cooking time.
  • Recipe can also be made in a dutch oven with a cooking time of 5 hours.

Nutrition Facts : Calories 395.7, Fat 14.8, SaturatedFat 5.5, Cholesterol 65.8, Sodium 1178.7, Carbohydrate 38.1, Fiber 6.1, Sugar 11.2, Protein 29.1

1 (28 ounce) can whole tomatoes, undrained
1 (14 1/2 ounce) can whole tomatoes, undrained
1 (8 ounce) bag frozen green beans
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen peas (optional)
1 lb carrot, chopped
2 medium onions, diced
2 -3 lbs lean stewing beef
1 tablespoon salt
1 tablespoon sugar
9 slices white bread, cut in 1 in pieces
1 cup red wine (optional)
2 potatoes, diced (optional)

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