Slow-cooked Beef and Lentil Stew
This slow-cooked beef and lentil stew brings together tender beef, potatoes, carrots, peas, and celery in a rich tomato sauce. Lentils help thicken the stew, and slow cooking makes the beef really tender. It's high in protein and fibre, low in fat, and makes a filling one-pot meal.
Nutrition
- Calories 330kcal 46kcal
- Fat 5.6g 0.8g
- Carbs 44.8g 6.2g
- Protein 24.5g 3.4g
- Fibre 10.6g 1.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
What I like about this stew is that it is filling without feeling too heavy. It’s high in protein and fibre but still low in fat, and most of the cooking time is hands-off once it’s simmering. It also reheats well, so making four portions is great for meal prep instead of just having leftovers to use up.
Tips and Variations
- Cut the potatoes into pieces that are about the same size so they cook evenly.
- If you want a smokier flavour, use smoked paprika instead of sweet paprika.
- You can use cannellini beans or butter beans instead of lentils if you want a different texture.
- Try a lower-salt beef stock if you want to control the seasoning more closely.
- If the stew gets too thick, just stir in a bit more hot water or stock.
- Add a spoonful of Greek-style yoghurt when serving for a cool, creamy contrast.
Meal Storage
Let the stew cool, then put it in an airtight container and keep it in the fridge for up to 3 days.
Freezer tips
Freeze the stew in single portions in airtight, freezer-safe containers for up to 3 months.
Defrost the stew in the fridge overnight. Reheat it gently in a saucepan until it’s piping hot, stirring now and then. If the sauce is too thick, add a splash of water or stock.
Frequently Asked Questions
Diced stewing beef is a good choice because the long cooking time softens the connective tissue and makes the meat tender. Cuts meant for quick frying don’t work as well for this stew.
Yes. First, brown the beef and soften the onion, garlic, and celery. Then put them in the slow cooker with the tomatoes, stock, potatoes, carrots, and seasonings. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add the peas and cooked lentils near the end.
Yes. Cook the lentils separately first, then drain them and add them near the end of cooking. About 100g of dried lentils will give you about the same amount as the 240g of drained canned lentils used here.
Once the stew has cooled and is in an airtight container, you can keep it in the fridge for up to 3 days. If the sauce thickens when reheating, just add a bit of water or stock.
Closing Note
The long cooking time lets the beef get really tender, and the potatoes and lentils thicken the sauce without needing flour or cream. The stew reheats easily, but you might want to add a splash of water or stock the next day to loosen the sauce. If you like hearty one-pot beef meals without lentils, try this slow-cooked beef stew with potatoes and carrots.
- 💪 High Protein
- 🪶 Low Fat
- 🌾 High Fibre
- 🧊 Freezer Friendly
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