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Beef Stew with Oyster Mushrooms and Green Lentils
Recipe

13 INGREDIENTS • 7 STEPS • 1HR

Beef Stew with Oyster Mushrooms and Green Lentils

5.0
3 ratings
Recipe by Seth Freedman of Forage and Flame.
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Beef Stew with Oyster Mushrooms and Green Lentils
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Recipe by Seth Freedman of Forage and Flame.
1HR
Total Time
$5.23
Cost Per Serving
Ingredients
Servings
2
US / Metric
Beef
8 oz
Beef, cut
Beautiful Briny® French Picnic Sea Salt
1/2 Tbsp
Beautiful Briny® French Picnic Sea Salt
Cooking Oil
as needed
Cooking Oil
Oyster Mushroom
1 cup
Oyster Mushroom
Onion
3/4 cup
Onion, diced
Garlic
2 cloves
Garlic, minced
Carrot
2
Carrots, sliced
Tomato Sauce
1 cup
Tomato Sauce
Beef Stock
8 fl oz
Beef Stock
Fresh Thyme
10 sprigs
Green Lentils
1 cup
Green Lentils
Water
2 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
476
Fat
7.7 g
Protein
50.2 g
Carbs
80.3 g
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Beef Stew with Oyster Mushrooms and Green Lentils
Save
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
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 Carrots (2). Heat a 2-quart, heavy bottomed saucepan over medium-high heat.
step 1 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 Carrots (2). Heat a 2-quart, heavy bottomed saucepan over medium-high heat.
step 2
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 (1 cup) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.
step 2 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 (1 cup) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.
step 3
Add the Beef Stock (8 fl oz) to a saucepan and simmer. Let it boil until the stock has reduced to a half. Cool down.
step 4
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 Leaves (2), Green Lentils (1 cup), and Water (2 cups). Stir to combine, and bring to a boil.
step 4 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 Leaves (2), Green Lentils (1 cup), and Water (2 cups). Stir to combine, and bring to a boil.
step 5
Stir well, reduce heat to low, cover, and simmer for 20 minutes.
step 6
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.
step 7
Remove thyme and bay leaves. Adjust seasoning to taste. Ladle into bowls, serve, and enjoy!
step 7 Remove thyme and bay leaves. Adjust seasoning to taste. Ladle into bowls, serve, and enjoy!
Tags
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Beans & Legumes
Dairy-Free
American
Gluten-Free
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Mushrooms
Stew
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