Lentil and beef stew

Total time: 1hr 25m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • Meat
  • 500 g beef ragout
  • clarified butter for frying
  • 100 g diced bacon
  • Vegetables
  • 150 g parsnips
  • 150 g carrots
  • 200 g small onions
  • 1 bay leaf
  • 1 sprig thyme
  • 2 dl red wine
  • Lentils
  • 4.5 dl meat bouillon
  • salt and pepper to taste
  • 250 g green lentils

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  • Meat

    Cut 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.
  • Vegetables

    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 in the red wine and reduce for approx. 5 mins.
  • Lentils

    Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 mins., season. Add the lentils and leave to finish braising for approx. 25 mins.
  • Tip:

    Replace the beef with lamb.

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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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