Greek Beef And Lentil Stew Recipes

SLOW COOKER LENTIL-BEEF STEW

Steps:

• For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
• For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
• Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
• Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
• Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

GREEK LENTIL STEW

Steps:

• Spray a large saucepan with cooking spray; heat over medium heat until hot.
• Sauté onion, bell pepper and garlic until tender, about 5 minutes.
• Add potatoes, lentils, tomatoes, stock and seasonings; heat to boiling. Reduce heat and simmer, covered, until lentils are tender, about 25 minutes.
• Add zucchini and green beans; simmer, uncovered, until vegetables are tender and stew is thickened, about 10 minutes. Season to taste with salt and pepper.

BEEF AND LENTIL STEW

Steps:

• Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
• Drain off the excess fat.
• Stir in the undrained mushrooms, and the remaining ingredients.
• Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
• Remove the bay leaf and serve.