Beef and Lentil Stew

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Ingredients

1	pound	ground beef	lean
1/2	cup	onion	chopped
1	clove	garlic	minced
4	ounces	mushrooms, canned	stems and pieces
16	ounces	tomatoes, canned
1	each	celery	stalk, sliced
1	large	carrot	sliced
1	cup	lentils	uncooked
3	cups	water
1/4	cup	red wine	optional
1	each	bay leaf
2	tablespoons	parsley leaves	snipped
1	teaspoon	salt
1	teaspoon	beef bouillon	instant
1/4	teaspoon	black pepper

Directions

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.

Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients.

Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.

Remove the bay leaf and serve.

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Member Review

White Bread For Bread Machine

This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****

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