beef and lentil stew

Name: beef and lentil stew
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 lb Flank Steak (1 pound flank steak, cut into 1/2-inch cubes); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, or more as needed); 4 pieces Carrot (4 carrots, chopped); 1 piece Yellow Onion (1 yellow onion, diced); 1 stalk Celery (1 stalk celery, thinly sliced); 2 cloves Garlic (2 cloves garlic, minced); 4 cup Beef Broth (4 cups beef broth); 1 can Chopped Tomatoes (1 (14.5 ounce) can chopped tomatoes (diced)); 1 cup Lentil (1 cup dry lentils); 2 tsp Dried Rosemary (2 teaspoons dried rosemary); 11 oz New Potato (11 ounces new potatoes with skin (baby potatoes preferred)); 1 pinch Table Salt (1 pinch table salt and freshly ground black pepper to taste); 1 pinch Black Pepper (1 pinch table salt and freshly ground black pepper to taste)

90 minAmerican

Servings8

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Ingredients

For 8 servings

All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Flank Steak1 lb · 1 pound flank steak, cut into 1/2-inch cubes
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, or more as needed
Carrot4 pieces · 4 carrots, chopped
Yellow Onion1 piece · 1 yellow onion, diced
Celery1 stalk · 1 stalk celery, thinly sliced
Garlic2 cloves · 2 cloves garlic, minced
Beef Broth4 cup · 4 cups beef broth
Chopped Tomatoes1 can · 1 (14.5 ounce) can chopped tomatoes (diced)
Lentil1 cup · 1 cup dry lentils
Dried Rosemary2 tsp · 2 teaspoons dried rosemary
New Potato11 oz · 11 ounces new potatoes with skin (baby potatoes preferred)
Table Salt1 pinch · 1 pinch table salt and freshly ground black pepper to taste
Black Pepper1 pinch · 1 pinch table salt and freshly ground black pepper to taste

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Steps

1pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. transfer steak cubes to a plate; set aside.
2add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. add more oil if necessary.
3add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
4add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. season with salt and black pepper.