Name: Beef Stew with Oyster Mushrooms and Green Lentils
Total time: PT3600.0S
Yield: 2
Ingredients: 8 ounce Beef; 1 1/2 teaspoon Beautiful Briny® French Picnic Sea Salt; as needed Cooking Oil; 4 ounce Oyster Mushroom; 3/4 cup Onion; 2 clove Garlic; 2 Carrot; 1 cup Tomato Sauce; 8 fluid ounce Beef Stock; 10 sprig Fresh Thyme; 2 Bay Leaf; 1 cup Green Lentils; 2 cup Water

Recipe by Seth Freedman of Forage and Flame.

Low-Fat

Intermediate

Beef Stew with Oyster Mushrooms and Green Lentils

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

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vitamin_d

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Beef

ounce

Beautiful Briny® French Picnic Sea Salt

teaspoon

Cooking Oil

as needed

Oyster Mushroom

Onion

Garlic

clove

Carrot

Tomato Sauce

Beef Stock

fluid ounce

Fresh Thyme

sprig

Bay Leaf

Green Lentils

Water

Stove

Mince the {@2:}. Dice the {@3:}. Cut the {@4:} into 1 inch long strips, and season with {@0:} Slice the {@1:}. Heat a 2-quart, heavy bottomed saucepan over medium-high heat.

Mince the Garlic (2 clove) [Minced]. Dice the Onion (3/4 cup) [Diced]. Cut the Beef (8 ounce) [Cut] into 1 inch long strips, and season with Beautiful Briny® French Picnic Sea Salt (1/2 teaspoon) Slice the Carrot (2 N/A) [Sliced]. Heat a 2-quart, heavy bottomed saucepan over medium-high heat.

Mince the Garlic (2 cloves). Dice the Onion (3/4 cup). Cut the Beef (8 oz) into 1 inch long strips, and season with Beautiful Briny® French Picnic Sea Salt (1/2 tsp) Slice the Carrot (2). Heat a 2-quart, heavy bottomed saucepan over medium-high heat.

Add enough {@1:} to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add {@0:} and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.

Add enough Cooking Oil (as needed) to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add Oyster Mushroom (4 ounce) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.

Add enough Cooking Oil (as needed) to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add Oyster Mushroom (4 oz) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.

Add the {@0:} to a saucepan and simmer. Let it boil until the stock has reduced to a half. Cool down.

Add the Beef Stock (8 fluid ounce) to a saucepan and simmer. Let it boil until the stock has reduced to a half. Cool down.

Add the carrots, and cook for 3-4 more minutes, while stirring. Add the Reduced Beef Stock, {@1:}, {@2:}, {@3:}, {@0:}, and {@4:}. Stir to combine, and bring to a boil.

Add the carrots, and cook for 3-4 more minutes, while stirring. Add the Reduced Beef Stock, Tomato Sauce (1 cup), Fresh Thyme (10 sprig), Bay Leaf (2 N/A), Green Lentils (1 cup), and Water (2 cup). Stir to combine, and bring to a boil.

Add the carrots, and cook for 3-4 more minutes, while stirring. Add the Reduced Beef Stock, Tomato Sauce (1 cup), Fresh Thyme (10 sprigs), Bay Leaf (2), Green Lentils (1 cup), and Water (2 cups). Stir to combine, and bring to a boil.

Stir well, reduce heat to low, cover, and simmer for 20 minutes.

Uncover, stir well, and add {@0:} Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.

Uncover, stir well, and add Beautiful Briny® French Picnic Sea Salt (1 teaspoon) Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.

Uncover, stir well, and add Beautiful Briny® French Picnic Sea Salt (1 tsp) Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.

Remove thyme and bay leaves. Adjust seasoning to taste. Ladle into bowls, serve, and enjoy!

Beef Stew with Oyster Mushrooms and Green Lentils

5.0

1HR

$5.33

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions