Saturday, October 10, 2009

Lentils & Beef Stew

This is an unusual, yet delicious blend of ingredients. It is a hardy one pot meal.
  • 2 Tbl butter
  • 1 1/4 lb lean beef stew meat, cut into 1 inch cubes
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 c chicken broth
  • 4 c beef broth
  • 1 c diced turnip
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dried basil
  • 1 c raisins
  • 2/3 c chopped dried figs
Directions: Melt butter in a large pot over medium heat. Season the beef with salt and pepper, then cook in the pot until browned out the outside. Pour in the chicken broth, and simmer over medium heat for 45 minutes, until the beef is tender. Remove the beef from the liquid and set aside.
Pour the beef broth into the pot and add the Joseph's Grainery Lentils. Bring to a boil, then simmer over low heat for 15 minutes.
Season turnips with cinnamon, nutmeg and basil. Add them to the pot. Return the beef to the pot and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.


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