Beef & Lentil Stew

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Recipe by South Your Mouth

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Beef & Lentil Stew

2 pounds London broil, sirloin or chuck roast

Salt & pepper

3-4 tablespoons olive oil

1 large onion, diced

1 cup diced carrots

4-5 cloves garlic, minced

1/2 cup dry red wine

4 cups beef broth

3 ½ cups water

1 14.5-oz can petite diced tomatoes

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt (or more to taste)

1 bag Hurst’s Confetti Lentil Soupreme (see notes)

Cut beef into 1-inch pieces. Season liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in a Dutch oven or soup pot. Add half of beef to hot oil and sear and all sides. Remove beef from pot, set aside in a bowl (to catch all the juices), then repeat with remaining beef, setting it all aside for a bit.

Add onions and carrots to the now empty pot. Season with salt and pepper. Add 1 additional tablespoon of olive oil if necessary then sauté veggies for five minutes. Add minced garlic and continue cooking for 2 minutes.

Add red wine then stir to deglaze the pan. Let wine reduce for 3-4 minutes. Add beef broth, water, tomatoes (undrained), Italian seasoning, garlic powder, salt and reserved beef then heat until simmering. Once simmering (not boiling – never let meat boil or it will get tough), reduce heat to medium-low, cover and simmer for 30-45 minutes.

Add lentils with included beef seasoning packet. Increase heat until pot is simmering again, then reduce heat, cover and continue simmering for 45 minutes. Remove from heat and let rest, covered, for 20 minutes then serve. Serve with crusty bread or, if you’re a die-hard, rice-eating southerner like me, serve over rice.

Recipe makes approximately 10 servings.


  • If you can’t find Hurst’s Confetti Lentil Soupreme in your market, please ask your grocer for them. Until then, you can order them online or use 2 cups mixed dried lentils, substitute water with additional beef broth and add 2-4 beef bouillon cubes (to taste – not all beef broths are created equal so you may need more bullion for flavor).
  • You don’t have to use wine (though I highly recommend it). Substitute with water or broth.
  • Feel free to add other veggies to the stew. If I’d had celery laying around, I prolly would have thrown some in there.