Slowcookerlentilbeefstew Recipes

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SLOW-COOKER LENTIL-BEEF STEW



Slow-Cooker Lentil-Beef Stew image

Make and share this Slow-Cooker Lentil-Beef Stew recipe from Food.com.

Provided by Tia Mowry

Categories     Stew

Time 12h55m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 lbs beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 garlic cloves, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon, base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

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.

Nutrition Facts : Calories 688.5, Fat 36.6, SaturatedFat 11.6, Cholesterol 104.3, Sodium 3869.2, Carbohydrate 47.9, Fiber 14.8, Sugar 6, Protein 42.4

SLOW COOKER MEDITERRANEAN LENTIL STEW



Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

  • Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
  • Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
  • Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

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