A bold-flavoured, wonderfully easy to make Crock Pot Beef And Lentil Stew that uses just the one pot. No mess, no fuss, just homemade, hearty, healthy and TASTY fare!
- 4 tbsp olive oil
- 2 tbsp gluten-free flour , or plain flour
- Himalayan pink salt
- Ground black pepper
- 1 kg beef shin or stewing beef (with bones) , sliced into cubes
- 1 onion , finely chopped
- 1 large carrot , peeled and sliced into rounds
- 2 medium potatoes , peeled and diced
- 1 cup button mushrooms , sliced
- 400 g canned chopped tomatoes
- 2 cups beef broth , low sodium
- 1 cup brown lentils , soaked for at least 2 hours (cover with water, add 1 tbsp apple cider vinegar + 1/4 tsp pink salt)
- 1 cup peas , fresh or frozen
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Preheat oven to 250°C (482°F).
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In a large, oven-safe crock pot, heat the olive oil in the oven for 8 minutes.
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In a medium bowl, mix flour, a generous pinch of salt and black pepper together. Toss beef in flour mixture, then carefully toss beef in the hot oil (it should simmer) place back in oven, uncovered, to brown for 15 minutes.
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Reduce oven temperature to 180°C (350°F).
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Once beef has browned, stir in onion, carrot, potatoes, mushrooms, canned tomato, beef broth and 1 cup hot water to the crock pot. Return to oven, cover and cook for 1 hour.
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Stir in drained and rinsed lentils and cook, uncovered, for another 60 - 90 minutes until beef is really tender.
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Once the stew is cooked, stir in peas and allow to sit for 5 minutes. Serve with brown rice, or healthy bread, or as is!
You can make this stew in a slow cooker, just brown the beef in a frying pan, place in slow cooker and follow instructions as above, cook on high for 4 - 5 hours.
