Photo: Kevin McCutcheon
Slow Carb Beef and Lentil Stew
15 ingredients
20 min + 1 hr 20 min
8 servings
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Estimated Nutrition (whole recipe, rough)
632
Calories
39g
Protein
30g
Fat
48g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tb. oil
- 2.5 lbs. beef chuck, cut into ¾ inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 large celery stalks, sliced
- 1 ½ cup dried green or brown lentils
- 1- 28 oz. can of crushed tomatoes
- 6 cups beef stock
- 1 cup dry red wine
- 3 bay leaves
- 1 Tb. dried thyme
- Pinch of cayenne pepper
- 3 Tb. fresh chopped tarragon
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes