Italian Beef and Lentil Stew
Italian Beef and Lentil Stew



  • 50ml olive oil
  • 500g stewing beef, cut into bite-sized chunks
  • 500ml beef stock
  • 2 potatoes, cut into chunks
  • 100g sun dried tomatoes
  • 1 bay leaf
  • 150g red lentils, soaked overnight
  • 400g tin of chopped tomatoes
  • Salt and pepper
  • Heat the oil in a large casserole. Season the beef chunks and sear in batches until golden all over, then remove and set aside to a colander over a bowl. Reduce the heat and add the potatoes to the casserole, cook for 2 mins then add the lentils, tomatoes, sun dried tomatoes and bay leaf. Stir a little, then return the beef to the pan.
  • Mix everything together and pour in the stock. Bring to a simmer, pop the lid on and cook for 70 mins or until the lentils are soft and the beef is very tender. Season to taste and serve in bowls.
90 mins
4 serving

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