Beef and Lentil Stew
1 lb Lean Ground Beef
1 ea Clove Garlic; Minced
16 oz Stewed Tomatoes; 1 Cn
1 ea Carrot; Lg, Sliced
3 c Water
1 ea Bay Leaf
1 ts Beef Bouillon; Instant
2 tb Parsley; Snipped
1/2 c Onion; Chopped, 1 Md
4 oz Mushroom Stems & Pieces;1 Cn
1 ea Celery Stalk; Sliced
1 c Lentils; Uncooked
1/4 c Red Wine; Optional
1 ts Salt
1/4 ts Pepper

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.

Print this recipe