Beef and Lentil Stew

1hr 25m
Preparation/cooking time: ca. 30m + Braise: ca. 55m

For 4 people

Nutritional Information

Contains 510 Kcal, 47g Protein, 41g Carbohydrates, 16g Fat


  • 500 g beef ragout
  • 100 g diced bacon
  • clarified butter to fry
  • 150 g parsnips
  • 150 g carrots
  • 200 g small onions
  • 1 bay leaves
  • 1 sprig thyme
  • 2 dl red wine
  • 250 g brown lentils
  • 4.5 dl meat bouillon
  • salt and pepper to taste

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  • Slice the stewing beef into smaller pieces. Heat the clarified butter in a pan Thoroughly brown the beef in batches. Add the diced bacon when browning the final batch, remove everything from the pan. Reduce the heat.
  • Slice the parsnips and carrots into approx. 1/2 cm thick chunks, halve the onions, sauté both in the frying pan. Add the bay leaf and thyme and briefly continue to sauté, return the meat and bacon to the pan, pour over the red wine and reduce for approx. 5 mins.
  • Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 minutes, season. Add the lentils and leave to finish braising for approx. 25 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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