Beef Stew with Oyster Mushrooms and Green Lentils. Crazy delicious and hearty lentil mushroom stew gravy over PERFECT mashed potatoes! Lentil Mushroom Stew over Mashed Potatoes. I used red lentils instead of green and Herbes de Provence rather than just thyme, but it's delicious nonetheless.
Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid.
Tent the beef mixture with foil.
Add the mushrooms; cook, stirring occasionally, until they release their juices and.
You can cook Beef Stew with Oyster Mushrooms and Green Lentils using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Beef Stew with Oyster Mushrooms and Green Lentils
- It's 8 oz of beef, cut into 1 inch long strips.
- It's 2 tsp of French Picnic sea salt, divided.
- You need 1 of Cooking oil, as needed.
- Prepare 4 oz of oyster mushrooms, bite size pieces.
- You need 3/4 cup of onion, diced.
- You need 2 clove of garlic, minced.
- Prepare 2 of carrots, sliced.
- It's 1 cup of tomato sauce.
- You need 4 oz of reduced beef stock.
- It's 5 each of thyme sprigs.
- It's 1 each of bay leaf, fresh.
- Prepare 1 cup of green lentils.
- Prepare 2 cup of water.
This filling beef and lentil stew is a great staple during winter time for the whole family. Potatoes, carrots, tomatoes, and onion add flavor. 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.
Beef Stew with Oyster Mushrooms and Green Lentils instructions
- After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon)..
- Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring..
- Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender..
- Remove herbs, and adjust seasoning to taste..
- Ladle into two bowls. Serve and enjoy!.
All you need is one pot for this wholesome stew filled with nutritional lentils, tender beef and mushrooms for a warming mid week meal. Next add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside. Reduce the heat and add the onions, garlic, carrots. Beef stew is the esteemed granddaddy of stew, but it doesn't have to feel stodgy. Cut the beef into large bite-sized pieces and toss in seasoned flour.