Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beef stew with oyster mushrooms and green lentils. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Beef Stew with Oyster Mushrooms and Green Lentils is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook 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 8 oz beef, cut into 1 inch long strips
- Make ready 2 tsp French Picnic sea salt, divided
- Make ready 1 Cooking oil, as needed
- Take 4 oz oyster mushrooms, bite size pieces
- Prepare 3/4 cup onion, diced
- Make ready 2 clove garlic, minced
- Take 2 carrots, sliced
- Make ready 1 cup tomato sauce
- Make ready 4 oz reduced beef stock
- Get 5 each thyme sprigs
- Make ready 1 each bay leaf, fresh
- Get 1 cup green lentils
- Make ready 2 cup water
Then, to the slow cooker, add the remaining beef broth and the carrots, celery,. 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.
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!
Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned. Lentils rank among the world's healthiest foods, but don't let that lower your expectations for this dish! This beef stew is hearty and savory, yet still has a fresh herbaceous flavor from the garlic and fresh thyme. The oyster mushrooms, thinly sliced beef, and carrots give this dish a unique fl.
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