Lentil Beef Stew

How is this week Thanksgiving already? Where did November go? I thought things would slow down since Madeline’s cheer season ended earlier this month, but somehow we just filled the rest of the month with other things to do. Granted, I do enjoy having my Monday and Wednesday nights and Saturday mornings free…I’m missing hanging out and chatting with the other cheer moms.

I haven’t made beef stew in so long and with the cold snap we had last week, I knew it was time to find a new recipe. This was a super simple recipe and made just enough for dinner and one extra serving for leftovers the next day. I loved the addition of lentils, something different than traditional beef stew.

1 Tbsp olive oil
1 lb beef cubes
2 cups red wine
1 cup water
1 onion, quartered
2 carrots, cut into large, 1″ chunks
1 cup mushrooms, quarters
1 cup lentils
1 Tbsp honey
salt

fresh ground pepper

Season beef cubes with salt and fresh ground pepper. Heat the olive oil over medium-high heat in a Dutch Oven. Add the beef cubes and allow to brown on all sides.
Add the red wine and water to the pot and scrape the bottom of the pot. Add the chopped vegetables and lentils and season with salt and pepper to taste. Allow the stew to simmer on low for 1 ½ to 2 hours until the meat is fork tender and the lentils are fully cooked. Serve with crusty bread or a green salad. 
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