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| RECIPE FOR BEEF & LENTIL STEW |
Title: Beef & Lentil Stew
Category: Entree Soups
Serves: 6
Ingredients:
| 1.00 | lb | Lean Ground Beef | | 0.50 | c | Onion; Chopped, 1 Md | | 1.00 | | Clove Garlic; Minced | | 4.00 | oz | Mushroom Stems & Pieces;1 Cn | | 16.00 | oz | Stewed Tomatoes; 1 Cn | | 1.00 | | Celery Stalk; Sliced | | 1.00 | | Carrot; Lg, Sliced | | 1.00 | c | Lentils; Uncooked | | 3.00 | c | Water | | 0.25 | c | Red Wine; Optional | | 1.00 | | Bay Leaf | | 2.00 | tb | Parsley; Snipped | | 1.00 | ts | Salt | | 1.00 | ts | Beef Bouillon; Instant | | 0.25 | ts | Pepper |
Instructions:
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.
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