Slow cookers are great for the fall — especially when you don't want to spend all day glued to the stove. Tia Mowry's beef and lentil stew recipe is packed full of veggies, lentils, and hearty beef so you'll be satisfied and get a generous serving of vegetables at the same time.
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- 2 Celery stalks, chopped
- 2 Carrots, sliced into coins
- 1 Large yellow onion, chopped
- 2 Garlic cloves, smashed
- 1 14.5 ounce can diced tomatoes
- 1 Dried bay leaf
- 1 2-inch spring of rosemary
- 1 tsp Sea Salt
- Ground pepper to taste
- 2 tbsp Soy sauce or tamari
- 1 tbsp Dijon mustard
- 4 cup Beef broth
- 1 cup Brown lentils
- 1 1/2 lb Beef chuck, cut into 1-inch cubes
Add the celery, carrots, onion, garlic, tomatoes, bay leaf, rosemary, salt, pepper, soy sauce (or tamari) mustard and broth to a slow cooker. Give it a good stir and make sure everything is well mixed. Stir in the lentils and the beef.
Turn the slow cooker on high. Let the soup cook for at least 6 hours, or until the beef is tender and falling apart and the soup has thickened up considerably. Discard the rosemary stem. Ladle into bowls to serve.