Crockpot Lentil Beef Stew Recipe

by Registered Dietitian, Andrea Holwegner | Apr 21, 2018

Slow Cooker Lentil Beef Stew Recipe

This super easy lentil and beef stew has enough vegetables to be a great “not winter, but not fully spring” meal. Try red lentils for a smoother texture, or green ones for a more firm option. Makes 6 servings.

What you need:

• 1 small uncooked onion(s), chopped
• 1 medium clove(s) garlic clove(s), minced
• 1 large uncooked zucchini, diced
• 16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound
• ¹/₂ tsp dried oregano
• 1 tsp dried basil
• 14 ¹/₂ oz canned diced tomatoes, undrained
• 1 Tbsp canned tomato paste
• ³/₄ cup(s) dry lentils
• 4 cup(s) low sodium beef broth
•  salt and pepper to taste
   

How to make:

1. Place all ingredients 5- to 6-quart slow cooker; stir well. Cook on Low until beef is very tender, 6−7 hours.
2. Add salt and pepper to taste, and serve.
3. Serving size: 1½ cups

Per serving (1.5 cups)

• Calories – 335
• Protein – 34 g
• Carbohydrates – 40 g
• Fat – 4.8 g
• Fibre – 9.8 g