Hi, I’m Marie. Today, we’re going to prepare beef stew with oyster mushrooms and green lentils recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Beef Stew with Oyster Mushrooms and Green Lentils Recipe
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Beef Stew with Oyster Mushrooms and Green Lentils is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Get 8 oz beef, cut into 1 inch long strips
- Prepare 2 tsp French Picnic sea salt, divided
- Get 1 Cooking oil, as needed
- Get 4 oz oyster mushrooms, bite size pieces
- Get 3/4 cup onion, diced
- Make ready 2 clove garlic, minced
- Take 2 carrots, sliced
- Get 1 cup tomato sauce
- Make ready 4 oz reduced beef stock
- Take 5 each thyme sprigs
- Make ready 1 each bay leaf, fresh
- Get 1 cup green lentils
- Take 2 cup water
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!
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