Title: Beef & Lentil Stew
Categories: Stew Beef Lentils Main
Yield: 6 Servings
| 1 | lb | Lean Ground Beef |
| 1/2 | c | Onion; Chopped, 1 Md |
| 1 | | Clove Garlic; Minced |
| 4 | oz | Mushroom Stems & Pieces;1 Cn |
| 16 | oz | Stewed Tomatoes; 1 Cn |
| 1 | | Celery Stalk; Sliced |
| 1 | | Carrot; Lg, Sliced |
| 1 | c | Lentils; Uncooked |
| 3 | c | Water |
| 1/4 | c | Red Wine; Optional |
| 1 | | Bay Leaf |
| 1 | ts | Salt |
| 1 | ts | Beef Bouillon; Instant |
| 1/4 | ts | Pepper |
| 2 | tb | Parsley; Snipped |
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.