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.