This is an amazing stew full of flavour. It would be easy to adjust the chilli, beef and lentils. If you add more lentils and less meat the cooking time would need to be reduced. If you add more meat and less lentils then you would need to increast the cooking time.
This recipe is perfect for your slow cooker.
Slow Cooked Beef and Lentil Stew
- 2 tbsp Basil — dried
- 2 ea Garlic – clove crushed
- 2 tbsp Paprika
- 1/2 tsp sea salt
- 1 tbsp Cumin – dried
- 1 tbsp Oregano — dried
- 1/2 cup Plain flour
- 1 kg Beef chuck – cut into 1-inch cubes
- 4 tbsp Sunflower oil
- 5 cups Beef stock
- 2 ea Carrots – large, sliced
- 2 sticks Celery – diced
- 2 cloves garlic – finely chopped
- 2 ea Onions – large chopped
- 2 ea Tomatoes – cored and cut into chunks
- 1 ea Potato – cut into chunks
- 1 cup Brown (or green) lentils
- 30 ml Soy sauce
- 1/4 tsp Chilli flakes
- 3 Thyme sprigs
- 1 ea Bay leaf
- For the spice mix: In a small bowl, combine the basil, garlic, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 9 hours. Remove the bay leaf and thyme sprigs before serving.