Beef, Mushroom And Lentil Stew Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushroom | 1 Can (10oz) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Stalk celery | 1 , sliced | |
| Carrot | 1 Large, sliced | |
| Lentils | 1 Cup (16 tbs), uncooked | |
| Water | 3 Cup (16 tbs) | |
| Red wine | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| 1 teaspoon instant beef bouillon | ||
| Pepper | 1/4 Teaspoon | |
Directions
Cook and stir meat, onion and garlic in dutch oven until meat is brown.
Drain off fat.
Stir in mushrooms (with liquid) and remaining ingredients; heat to boiling.
Reduce heat; cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.
Remove bay leaf.
Drain off fat.
Stir in mushrooms (with liquid) and remaining ingredients; heat to boiling.
Reduce heat; cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.
Remove bay leaf.
Chef
