Slow Cooker Lentil-Beef Stew

Name: Slow Cooker Lentil-Beef Stew
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT12H55M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons dried basil; 2 tablespoons garlic powder; 2 tablespoons paprika; 2 tablespoons sea salt; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1/2 cup all-purpose flour; 2 pounds beef chuck, cut into 1-inch cubes; 4 tablespoons grapeseed oil; 5 cups beef broth; 2 carrots, sliced; 2 stalks celery, diced; 2 cloves garlic, finely chopped; 2 large onions, chopped; 2 tomatoes, cored and cut into chunks; 1 potato, cut into chunks; 1 cup brown lentils; 1/4 cup soy sauce; 2 teaspoons beef bouillon base; 1 teaspoon red pepper flakes; 3 sprigs thyme; 1 bay leaf

Recipe courtesy of Tia Mowry

Show: Tia Mowry at Home

Episode: Working Actors Eat, Too

Slow Cooker Lentil-Beef Stew

3 Reviews

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

414

Total Fat

13

Saturated Fat

3

Carbohydrates

39

Dietary Fiber

6

Sugar

5

Protein

37

Cholesterol

71

Sodium

1021

Total: 12 hr 55 min
Active: 55 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

414

Total Fat

13

Saturated Fat

3

Carbohydrates

39

Dietary Fiber

6

Sugar

5

Protein

37

Cholesterol

71

Sodium

1021

Total: 12 hr 55 min
Active: 55 min

Ingredients

Tia's V-6 Seasoning Spice Mix:

2 tablespoons dried basil

2 tablespoons garlic powder

2 tablespoons paprika

2 tablespoons sea salt

1 tablespoon ground cumin

1 tablespoon dried oregano

Slow Cooker Lentil-Beef Stew:

1/2 cup all-purpose flour

2 pounds beef chuck, cut into 1-inch cubes

4 tablespoons grapeseed oil

5 cups beef broth

2 carrots, sliced

2 stalks celery, diced

2 cloves garlic, finely chopped

2 large onions, chopped

2 tomatoes, cored and cut into chunks

1 potato, cut into chunks

1 cup brown lentils

1/4 cup soy sauce

2 teaspoons beef bouillon base

1 teaspoon red pepper flakes

3 sprigs thyme

1 bay leaf

Directions

Watch how to make this recipe.

For the spice mix: In a small bowl, combine the basil, garlic powder, 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 8 hours. Remove the bay leaf and thyme sprigs before serving.

Cook’s Note

Store the remaining spice mix in an airtight container at room temperature for up to three months.

My Private Notes

Show: Tia Mowry at Home

Episode: Working Actors Eat, Too

Looking for Something Else?

Three Ingredient Baked Beans

Shelling Bean Stew

Portuguese Sausage and Bean Stew

(1)

Chicken, Sausage, and White Bean Stew

Calypso Beans, Tomato and Poblano Stew

Escarole, Bacon and White Bean Stew

Campfire Beans

Island Beans

3 Reviews

Add Your Review

kristyn e.

We love a good beef stew recipe here in my house and this one knocked it outta the park. This stew is super delicious and so easy to put together and I highly recommend making the entire meal Salad and all you'll be so glad you did

See All Reviews

Slow Cooker Lentil-Beef Stew

Slow Cooker Lentil-Beef Stew

3 Reviews

Tia's V-6 Seasoning Spice Mix:

Slow Cooker Lentil-Beef Stew:

Categories: