Hi, I am Laura. Today, we’re going to make beef stew with oyster mushrooms and green lentils recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beef Stew with Oyster Mushrooms and Green Lentils Recipe
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Beef Stew with Oyster Mushrooms and Green Lentils is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Get 8 oz beef, cut into 1 inch long strips
- Take 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
- Get 2 clove garlic, minced
- Make ready 2 carrots, sliced
- Prepare 1 cup tomato sauce
- Get 4 oz reduced beef stock
- Make ready 5 each thyme sprigs
- Prepare 1 each bay leaf, fresh
- Make ready 1 cup green lentils
- Get 2 cup water
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!
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