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–+ servings
hearty lentil beef stew

Lentil Beef Stew with Roasted Butternut Cubes

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Dutch oven
  • 1 Baking sheet
  • 1 sharp knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 large mixing bowl
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound beef stew meat cubed
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 carrot sliced
  • 2 stalk celery chopped
  • 1 cup dried lentils rinsed
  • 4 cup beef broth
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 bay leaf
  • salt and pepper to taste
  • 1 butternut squash peeled and cubed
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon paprika

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
  • Add the beef stew meat and brown on all sides.
  • Remove the beef and set aside.
  • In the same pot, add onion, garlic, carrots, and celery; cook until softened.
  • Stir in the lentils, beef broth, thyme, rosemary, bay leaf, salt, and pepper.
  • Return the browned beef to the pot and bring to a boil.
  • Reduce heat to low, cover, and simmer for 1 hour.
  • On a baking sheet, toss butternut squash cubes with 1 tablespoon olive oil and paprika.
  • Roast in preheated oven for 25-30 minutes until tender.
  • After the stew has cooked, remove the bay leaf and adjust seasoning as needed.
  • Serve the stew topped with roasted butternut squash cubes.

Notes

For a richer flavor, consider deglazing the pot with a splash of red wine after browning the beef. Be sure to taste and adjust the seasoning before serving, as the flavors may intensify as the stew simmers. If the stew is too thick, you can add a little more beef broth or water to reach your desired consistency.
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