Recipe of the Month – Lentil Stew with Beef

Serves 6-8

 

This is a similar recipe to what my wife’s mother and nona made. It is not exactly the same, but through some conversations we were able to come up with approximately what is in it. Simply because as you all know, the older a recipe is, it becomes a little of this and a little of that. All we know is that every iteration is delicious and every iteration is nutritious. Whole real foods, no additives or anything like that.

 

My wife used to eat this quite often growing up. A well known fact is that Argentinians love their beef and with my wife being Argentinian, she is accustomed to eating beef on more than just the occasional basis. One of if not the most famous way to eat beef in Argentina is through the method of cooking called asado. The English translation would be something along the lines of barbeque. Essentially it is made with either lump charcoal or wood, but this is not that recipe. Argentinians eat beef in many ways and this is one.

 

A few months back, I gave you all a recipe from my mother-n-law that was another stew. But as the season is turning to winter (as much as it can in North Florida), it is now stew season. To learn more about me and these recipes, check us out at farmtobodywellness.com and on the Farm to Body Wellness Podcast found on Spotify and Apple Podcast. Until then, go ahead and check out this month’s recipe!

 

Ingredients:

 

• 1lb of Stew Meat (cubed)

• 2-3t Salt (used at different times)

• ½-1t Black Pepper (ground)

• 2-3c Water (used at different times)

• 1-2T  Extra Virgin Olive Oil

• 1 Large Carrot (cubed)

• 1 Bell Pepper (cubed)

• 1 Large Onion (cubed)

• 1lb Dry Lentils

 

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

 

Instructions:

 

Step 1:  Cut the onion into a large dice (depending how you want them), and sweat them down with extra virgin olive oil until they are about halfway cooked. DO NOT FULLY COOK THEM!!

 

Step 2: Add the cubed stew beef to the onions. They can be large, small, or medium sized. You do not need to worry about making them all the same size. Cook covered until all of the beef is cooked on the outside and white-ish. You do not need to sear the beef. ***Do not forget to salt the beef.

 

Step 3:  At this point, the traditional way is to add water up until the beef is almost covered. While the beef was cooking, before you add the water, the beef will have released some amount of liquid. I would say add about a cup or a cup and a half, but it depends on the size of the pot.

 

Step 4: Cook the beef and onions for about 60 minutes. Then add the chopped carrot and chopped bell pepper and cook for another 10 minutes.

 

Step 5: Lastly, add a pound of lentils and add some salt and additional water as needed. Add the black pepper as well. This is a part when flavor comes to the person cooking it. I have approximations above, but use your taste buds to determine the correct amount. Cook for another 20-30 minutes on low to medium heat, ensuring there is enough water in the pot.

 

Step 6: When the lentils are cooked through, the stew is done. Taste, add salt if needed, and enjoy. This recipe is good to eat immediately, place in the refrigerator for a couple of days, or freeze!