Ten minutes is all you need to prep this slow cooker lentil and beef stew. It’s packed with high-quality protein and plenty of vegetables for a nutritious and hearty meal!
My family is finally on the mend after recovering from ear infections and colds! YAY!
Weeks like these call for simple, nutritious meals like this slow cooker recipe.
I’m not sure what I would do without my slow cooker some days. I love the 10 minutes of prep or less and forgetting about it for the rest of the day.
It’s fantastic that I don’t have to think about dinner for the entire day, especially since I’ve been known to burn grilled cheese WAY too often to admit.
I can’t help it, my mind is thinking about a million things at once and I have two or three little ones at home with me that want my attention constantly.
All you moms out there I know understand what I’m talking about!
Anyways, back to the recipe.
Simple Ingredients to Make This Slow Cooker Lentil and Beef Stew
- stew beef
- all-purpose flour
- minced garlic
- Worcestershire sauce
- bay leaf
- Italian seasoning
- salt and pepper to taste
- red skin potatoes
- carrots
- onions
- 2 celery stalks
- dry lentils
- reduced-sodium beef broth
If you haven’t noticed yet I LOVE adding vegetables to protein dishes.
Not only does it save time since I don’t have to worry about making a vegetable side dish, but it also adds more nutrients to the dish and helps my family eat more veggies!
When it comes to my kids, “combo” dishes are currently an issue in my house. So for this dish, I pulled out pieces of the stew and the kids enjoyed them separately (at least most of them did).
Dietitian’s Dish
The type of beef in stew beef can differ depending on who cuts the beef.
Typically stew beef is cut from tougher, leaner cuts of beef since they break down the best over a longer cooking time. This gives you the desired tender texture of slow cooker beef.
Cuts of beef often found in stew beef include:
- Bottom round roast
- Eye round roast
- Top round
- Pot roast
- Chuck shoulder
- Chuck roast
- And many more.
And the best part is these all meet fall into the lean beef category.
This means it contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 3 1/2 ounces of cooked beef.
Slow Cooker Beef & Lentil Stew
Ingredients
- 2 pounds stew beef 1 inch cubes
- 1/4 cup all purpose flour
- 1 teaspoon minced garlic
- 1 teaspoon worchestershire sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 6 red skin potatoes chopped
- 2 carrots chopped
- 4 small cooking onions chopped
- 2 celery stalks chopped
- 3/4 cup dry lentils
- 2 15 ounce cans reduced sodium beef broth
Instructions
- Add stew beef to slow cooker followed by flour and all seasoning. Stir well to coat beef.
- Add all the vegetables, lentils and beef broth.
- Cook on high for 4 to 6 hours or low for 8 to 10 hours.
Notes
Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.
Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own.
I will only partner with brands that I believe promote or provide products that fit into a healthy, balanced lifestyle.
This Slow Cooker Beef & Lentil Stew post first appeared on Chocolate Slopes.
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Sue Goodwin
Wednesday 4th of January 2017
My husband is going in for double knee replacement surgery next week! Looking for easy recipes that keep the digestion flowing since he'll be on pain meds. Love the pot roast/lentil recipe. Any others???? Sue
Kristy Hegner
Tuesday 10th of January 2017
Hi Sue - hope the surgery goes well! I would suggest any recipes with lots of lentils/beans and vegetables such as my Vegetable, Barley and Bean Stew; Chicken and Vegetable Barley Stew or my Bulgur Barley Vegetable Casserole.