Tasty Beef Lentil Stew

There’s something about a hearty stew that makes even the coldest days feel manageable. Maybe it’s the way the whole house smells when it’s been simmering for hours, or how one bowl somehow feels like a complete meal. Either way, I’ve been making stews since my kids were little, and this beef lentil version has become one of our go-to dinners.

What I love about this recipe is that it’s basically a hands-off kind of meal. You brown the beef, toss everything in the pot, and let it do its thing. The lentils soak up all the flavor from the beef stock and wine, and they get nice and tender without turning to mush. Plus, you’re getting protein from both the beef and the lentils, so it’s filling without feeling heavy.

I usually make this on a Sunday and we eat it throughout the week. It actually tastes better the next day once all the flavors have had time to hang out together. Serve it with some crusty bread for dipping, and you’ve got yourself a dinner that everyone will actually finish.

What Kind of Lentils Should I Use?

For this beef stew, you’ll want to stick with either green or brown lentils since they hold their shape well during the long cooking time. Red or yellow lentils will turn mushy and break down too much, which isn’t what you’re going for in a hearty stew. Green lentils (sometimes called French lentils) have a slightly peppery flavor and firmer texture, while brown lentils are a bit earthier and softer. Both work great here, so just grab whichever you can find at the store. Make sure to give your lentils a quick rinse before adding them to remove any dust or debris, but there’s no need to soak them first.

Options for Substitutions

This stew is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Beef chuck: You can use other cuts like stew meat, bottom round, or brisket. Just stick with tougher, well-marbled cuts that get tender with slow cooking. If you want to go leaner, try using ground beef instead – just brown it first and drain any excess fat.
• Lentils: Green or brown lentils are best here since they hold their shape. Don’t substitute red lentils as they’ll turn mushy and break down completely during cooking.
• Red wine: If you don’t cook with wine, replace it with an equal amount of beef stock plus 2 tablespoons of balsamic vinegar or red wine vinegar for that tangy depth.
• Fresh tarragon: Can’t find fresh tarragon? Use 1 tablespoon of dried tarragon instead, or swap it out for fresh parsley or dill for a different but still tasty finish.
• Beef stock: Chicken or vegetable stock will work if that’s what you have on hand. The flavor will be a bit lighter, but the stew will still be satisfying.
• Crushed tomatoes: Diced tomatoes or tomato sauce work fine here. If using sauce, you might want to add a splash more stock since it’s thicker.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef lentil stew is adding the lentils too early, which causes them to turn mushy and fall apart – wait until the beef has simmered for at least an hour before stirring in the lentils so they cook for only 25-30 minutes.

Skipping the step of browning the beef in batches is another common error that robs your stew of deep flavor, so resist the urge to crowd the pan and make sure each cube gets a nice sear on at least two sides.

Don’t forget to remove those bay leaves before serving, and if your stew seems too thick, add more beef stock rather than water to keep the rich flavor intact.

One last tip: add the fresh tarragon during the final 5 minutes of cooking instead of at the beginning, since its delicate flavor can disappear with prolonged heat.

What to Serve With Beef Lentil Stew?

This hearty stew is pretty much a complete meal on its own, but I love serving it with some crusty bread or warm dinner rolls to soak up all that rich broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the beef and lentils. If you want to make it even more filling, try serving it over mashed potatoes or with a side of buttered egg noodles. For a cozy dinner, pair it with a glass of the same red wine you used in the stew and you’re all set.

Storage Instructions

Store: This stew actually tastes even better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. The lentils will soak up more liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: Beef lentil stew is perfect for freezing in individual portions or family-sized batches. Let it cool completely, then store in freezer-safe containers for up to 3 months. I like to freeze some in single servings for easy weeknight dinners when I don’t feel like cooking.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally and adding a bit of beef stock or water if it’s gotten too thick. You can also microwave individual portions, but the stovetop method gives you better control over the texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 185-210 g
• Fat: 85-105 g
• Carbohydrates: 260-290 g

Ingredients

• 28 oz crushed tomatoes
• 2.5 lb beef chuck (cut into 1.5-inch cubes)
• black pepper to taste
• 3 celery stalks (chopped)
• salt (to taste)
• 1 tbsp dried thyme (or 3 tbsp fresh)
• 3 tbsp fresh tarragon (chopped)
• 1 onion (diced)
• 1.5 cups dried lentils (I prefer French lentils for this)
• 4 carrots (cut into 1-inch pieces)
• 6 cups beef stock (or use vegetable stock for lighter flavor)
• 1 cup dry red wine (optional but recommended)
• 2 tbsp olive oil (I use extra virgin)
• 3 bay leaves
• 3 garlic cloves (minced)
• pinch cayenne pepper (for subtle heat)

Step 1: Prepare the Mise en Place and Sear the Beef

• 2.5 lb beef chuck
• 2 tbsp olive oil
• salt
• black pepper to taste
• 1 onion
• 3 celery stalks
• 4 carrots
• 3 garlic cloves

First, ensure your beef chuck is cut into 1.5-inch cubes, and dice the onion, chop the celery, and cut the carrots into 1-inch pieces.

Mince the garlic and measure out your spices and liquids.

Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Season the beef with salt and black pepper, then sear it in batches until well browned on all sides, about 5-10 minutes per batch.

This browning step is crucial for developing deep flavor in your stew; don’t overcrowd the pot or you’ll steam the meat instead of searing it.

Remove the seared beef and set aside.

Step 2: Build the Aromatic Base and Deglaze

• 1 onion
• 3 garlic cloves
• 1 cup dry red wine

Reduce the heat to medium.

Add the diced onion to the same pot, scraping up any browned bits from the bottom, and cook for 3-4 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Now, add the 1 cup of dry red wine to deglaze the pot, scraping up all the delicious fond from the bottom.

Let the wine simmer until it has reduced by about half, which should take 2-3 minutes.

This step adds a wonderful complexity to the stew.

Step 3: Simmer the Stew to Tenderness

• 4 carrots
• 3 celery stalks
• 1.5 cups dried lentils
• 28 oz crushed tomatoes
• 6 cups beef stock
• 3 bay leaves
• 1 tbsp dried thyme
• salt
• pinch cayenne pepper

Return the seared beef to the pot.

Add the chopped carrots, celery, dried lentils, crushed tomatoes, 6 cups of beef stock, 3 bay leaves, 1 tbsp dried thyme, 1 teaspoon salt, and a pinch of cayenne pepper.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-75 minutes, or until the beef is fork-tender and the lentils are cooked through.

I always make sure the stew is just barely simmering for tender results; a rapid boil will toughen the meat.

Step 4: Finish and Season the Stew

• 3 tbsp fresh tarragon
• salt
• black pepper to taste

Once the beef is tender, remove the bay leaves from the stew.

Stir in the fresh tarragon.

Taste the stew and adjust the seasoning with additional salt and black pepper as needed.

I find that a final seasoning adjustment is always necessary to bring out the best flavors in any stew.

Serve hot and enjoy!

Tasty Beef Lentil Stew

Delicious Tasty Beef Lentil Stew recipe with step-by-step instructions.

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Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 2950 kcal

Ingredients

  

• 28 oz crushed tomatoes
• 2.5 lb beef chuck (cut into 1.5-inch cubes)
• black pepper to taste
• 3 celery stalks (chopped)
• salt (to taste)
• 1 tbsp dried thyme (or 3 tbsp fresh)
• 3 tbsp fresh tarragon (chopped)
• 1 onion (diced)
• 1.5 cups dried lentils (I prefer French lentils for this)
• 4 carrots (cut into 1-inch pieces)
• 6 cups beef stock (or use vegetable stock for lighter flavor)
• 1 cup dry red wine (optional but recommended)
• 2 tbsp olive oil (I use extra virgin)
• 3 bay leaves
• 3 garlic cloves (minced)
• pinch cayenne pepper (for subtle heat)

Instructions

 

• First, ensure your beef chuck is cut into 1.5-inch cubes, and dice the onion, chop the celery, and cut the carrots into 1-inch pieces. Mince the garlic and measure out your spices and liquids. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef with salt and black pepper, then sear it in batches until well browned on all sides, about 5-10 minutes per batch. This browning step is crucial for developing deep flavor in your stew; don't overcrowd the pot or you'll steam the meat instead of searing it. Remove the seared beef and set aside.
• Reduce the heat to medium. Add the diced onion to the same pot, scraping up any browned bits from the bottom, and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Now, add the 1 cup of dry red wine to deglaze the pot, scraping up all the delicious fond from the bottom. Let the wine simmer until it has reduced by about half, which should take 2-3 minutes. This step adds a wonderful complexity to the stew.
• Return the seared beef to the pot. Add the chopped carrots, celery, dried lentils, crushed tomatoes, 6 cups of beef stock, 3 bay leaves, 1 tbsp dried thyme, 1 teaspoon salt, and a pinch of cayenne pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-75 minutes, or until the beef is fork-tender and the lentils are cooked through. I always make sure the stew is just barely simmering for tender results; a rapid boil will toughen the meat.
• Once the beef is tender, remove the bay leaves from the stew. Stir in the fresh tarragon. Taste the stew and adjust the seasoning with additional salt and black pepper as needed. I find that a final seasoning adjustment is always necessary to bring out the best flavors in any stew. Serve hot and enjoy!