Description
My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I’d share!
Ingredients
- 2 tablespoons all-purpose flour
- 1 pound flank steak, cut into 1/2-inch cubes
- 2 tablespoons oil, or more as needed
- 4 carrots, chopped
- 1 onion, diced
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dry lentils
- 4 cups beef broth
- 2 teaspoons dried rosemary
- 11 ounces baby potatoes with skin
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned
- 3 to 5 minutes. Remove from the skillet and set aside.
- Add carrots
- onion
- celery
- and garlic to the skillet and cook until softened
- about 5 minutes. Add more oil if necessary.
- Add tomatoes with juice
- lentils
- beef broth
- rosemary
- and browned beef pieces to the skillet and stir well. Reduce heat
- cover pot halfway with a lid
- and simmer for 40 minutes.
- Add potatoes to the skillet. Simmer until lentils and potatoes are soft
- about 20 minutes. Season with salt and pepper.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 8