Beef Stew with Lentils
pound boneless beef chuck steak or lamb stew meat, trimmed of fat
Nonstick spray coating
cups beef broth
cup chopped onion
cup sliced celery
cup sliced carrot
cups lentils, rinsed and drained
14 1/2 ounce can stewed tomatoes
9 ounce package frozen Italian-style green beans
- Cut the meat into 1/2-inch pieces. Spray a 4-quart Dutch oven with nonstick coating. Brown the meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan.
- Add the beef broth, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the lentils, undrained stewed tomatoes, and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened. Add beans. Cover and cook about 10 minutes more or until beans are tender.
- To serve, remove the bay leaf and discard. Ladle stew into bowls. Makes 8 servings.
Nutrition Facts(Beef Stew with Lentils)
- Per serving:
- 315 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 41 mg chol.,
- 928 mg sodium,
- 41 g carb.,
- 4 g fiber,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet