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Slow Cooker Lentil-Beef Stew
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Brief Description
Beef Stew
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Main Ingredient
Beef
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Category: Beef
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Dec 15, 2025
Number of Servings:
Ingredients:
- 1 tablespoons - dried basil
- 1 tablespoons - garlic powder
- 1 tablespoons - paprika
- 1 tablespoons - sea salt
- 1/2 tablespoons - ground cumin
- 1/2 tablespoons - dried oregano
- 1/2 cups - all purpose flour
- 2 pounds - beef chuck, cut into 1" cubes
- 4 tablespoons - grapeseed oil
- 5 cups - beef broth
- 2 - carrots sliced
- 2 - stalks celery, diced
- 2 - garlic cloves, finely chopped
- 2 - large onions, chopped
- 2 - tomatoes, cored and cut into chunks
- 1 - potato, cut into chunks
- 1 cups - brown lentils
- 1/4 cups - soy sauce
- 2 teaspoons - beef bouillon base
- 1 teaspoons - red pepper flakes
- 3 - sprigs thyme
- 1 - bay leaf
Directions:
For the spice mix: In a small bowl, combine the basil, garlic powder, sea salt, cumin and oregano. Mix until well blended.
For the stew: Combine the flour with 1 Tbs of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off the excess flour.
Heat 2 Tbs of the grapeseed oil in a large saute pan over medium-high heat. In 2 batches, sear the dredged beef on all sides, adding the remaining 2 Tbs grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
Deglaze the 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 high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Store remaining spice mixture in airtight container at room temperature for up to 3 months
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