Coulee Creek Beef and Lentil Stew
For when days get short and cooler — it’s time to make soup! This stew uses Montana grown veggies, lentils, and beef to create a nourishing meal that will stick to your ribs when you’re working outside all day! Eat like a Montana rancher and get out your stew pot! This recipe can work with stew meat, a roast, ground beef, lamb, or pork and any type of Timeless Lentil varieties!
Straight from the fields of Montana, this delicious soup combines two locally-raised products for a hearty and nutritious meal.
Ingredients
1 pound ground beef or stew meat
2-3 Tbsp butter or oil
1 onion, chopped
3 cloves garlic, minced
5 carrots, chopped
3 celery ribs, chopped
14.5-ounce can of diced tomatoes (or equivalent in fresh tomatoes)
28-ounce can tomato puree or crushed tomatoes\
3.5 cups broth or stock
3.5 cups water
2 cups dry lentils (brown or green)
½ tsp oregano
½ tsp sugar or honey
½ Tbsp balsamic vinegar
1 tsp salt
freshly ground black pepper to taste
Directions
Sauté the onion in butter or oil over medium-high heat for 3-4 minutes.
Add garlic and stir for 1 minute.
Add beef and brown.
Add carrots, celery, tomatoes, tomato puree, broth, water, lentils, and oregano. Bring to a boil then reduce heat and simmer for 45 - 60" over low heat. Lentils should be just tender.
Stir in the sugar or honey, vinegar, salt, and pepper during the last 5 minutes of cooking time.
Serve with a crusty bread and fresh green salad for a complete meal.
Try It This Week!
Find everything you need for this recipe on our online market from our local producers.
