All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

2 tablespoons all-purpose flour 1 pound flank steak, cut into 1/2-inch cubes 2 tablespoons oil, or more as needed 4 carrots, chopped 1 onion, diced 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 cup dry lentils 4 cups beef broth 2 teaspoons dried rosemary 11 ounces baby potatoes with skin 1 pinch salt and freshly ground black pepper to taste

Nutrition Info

255.3 calories carbohydrate: 30.8 g cholesterol: 12.6 mg fat: 7.4 g fiber: 10.2 g protein: 16.5 g saturatedFat: 2 g servingSize: - sodium: 675.3 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

8 servings

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!