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This one pot lentil, beef and mushroom stew is a great winter warmer that only takes 25 minutes to cook which makes it perfect for a mid week family meal.
- 400g button mushrooms
- 600g beef
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 large carrots
- 3 rosemary stalks
- 1 bay leaf
- 2 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 1 can chopped tomatoes
- 400ml beef stock (or water)
- 400g can green lentils
- Heat a tbsp of olive oil in a large frying pan over a high heat and brown the beef (you may need to do this in batches) remove from the pan with a slotted spoon and set aside.
- Next add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside. Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Cook until the onions have softened, about 10 mins.
- Turn the heat up and add the balsamic, tomato paste and chopped tomatoes. Cook for a couple of minutes before adding lentils, stock and returning meat to the pan. Season. Bring to boil, then reduce to simmer for 10 minutes
- Check for seasoning and serve.