Beef And Lentil Stew

Total Time: 40 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1/2 cup onion, chopped, 1 md
• 1 clove garlic, minced
• 1 (4 ounce) can mushroom stems and pieces
• 1 (16 ounce) can stewed tomatoes
• 1 stalk celery, sliced
• 1 large carrot, sliced
• 1 cup lentils, uncooked
• 3 cups water
• 1/4 cup red wine (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon beef bouillon, instant
• 1/4 teaspoon pepper
• 2 tablespoons parsley, snipped

Recipe

• 1 cook and stir the meat, onion and the garlic in a dutch oven until the meat is brown.
• 2 drain off the excess fat.
• 3 stir in the undrained mushrooms, and the remaining ingredients.
• 4 heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
• 5 remove the bay leaf and serve.