Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, beef stew with oyster mushrooms and green lentils. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir to combine, and bring to a boil. Beef Stew with Oyster Mushrooms and Green Lentils instructions.
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Beef Stew with Oyster Mushrooms and Green Lentils is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Get beef, cut into 1 inch long strips
- Take French Picnic sea salt, divided
- Take Cooking oil, as needed
- Prepare oyster mushrooms, bite size pieces
- Take onion, diced
- Get garlic, minced
- Make ready carrots, sliced
- Take tomato sauce
- Take reduced beef stock
- Make ready thyme sprigs
- Get bay leaf, fresh
- Make ready green lentils
- Make ready water
Heat a tbsp of olive oil in a large frying pan over a high heat and brown the beef (you may need to do this in batches) remove from the pan with a slotted spoon and set aside. Next add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside. Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Season with salt and pepper, garnish with fresh green herbs and serve with your favourite sides Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme.
Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:
- After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
- Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and - garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring.
- Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
- Remove herbs, and adjust seasoning to taste.
- Ladle into two bowls. Serve and enjoy!
Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Season with salt and pepper, garnish with fresh green herbs and serve with your favourite sides Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned. Then, to the slow cooker, add the remaining beef broth and the carrots, celery,.
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