Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beef stew with oyster mushrooms and green lentils. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Beef Stew with Oyster Mushrooms and Green Lentils. 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. Add enough Cooking Oil (to taste) to lightly coat the pan.
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Beef Stew with Oyster Mushrooms and Green Lentils is something that I have loved my entire life.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Prepare 8 oz beef, cut into 1 inch long strips
- Get 2 tsp French Picnic sea salt, divided
- Make ready 1 Cooking oil, as needed
- Make ready 4 oz oyster mushrooms, bite size pieces
- Get 3/4 cup onion, diced
- Make ready 2 clove garlic, minced
- Make ready 2 carrots, sliced
- Make ready 1 cup tomato sauce
- Take 4 oz reduced beef stock
- Make ready 5 each thyme sprigs
- Prepare 1 each bay leaf, fresh
- Get 1 cup green lentils
- Make ready 2 cup water
Makes the perfect amount to feed my family. Beef Stew with Oyster Mushrooms and Green Lentils. Heat a tbsp of olive oil in a large frying. Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms.
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!
Heat a tbsp of olive oil in a large frying. Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms. Start with stew meat, usually sirloin, and usually sold already cut into cubes and labeled "Stew Meat." I love it when life just makes sense. Makes the perfect amount to feed my family. Beef Stew with Oyster Mushrooms and Green Lentils.
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