Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beef stew with oyster mushrooms and green lentils. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Add enough Cooking Oil (to taste) to lightly coat the pan. Beef Stew with Oyster Mushrooms and Green Lentils.
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Beef Stew with Oyster Mushrooms and Green Lentils is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Take 8 oz beef, cut into 1 inch long strips
- Take 2 tsp French Picnic sea salt, divided
- Prepare 1 Cooking oil, as needed
- Take 4 oz oyster mushrooms, bite size pieces
- Prepare 3/4 cup onion, diced
- Take 2 clove garlic, minced
- Take 2 carrots, sliced
- Take 1 cup tomato sauce
- Get 4 oz reduced beef stock
- Prepare 5 each thyme sprigs
- Take 1 each bay leaf, fresh
- Make ready 1 cup green lentils
- Get 2 cup water
Beef Stew with Oyster Mushrooms and Green Lentils. Heat a tbsp of olive oil in a large frying. Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms. Start with stew meat, usually sirloin, and usually sold already cut into cubes and labeled "Stew Meat." I love it when life just makes sense.
Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:
- After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
- Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and - garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring.
- Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
- Remove herbs, and adjust seasoning to taste.
- Ladle into two bowls. Serve and enjoy!
Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms. Start with stew meat, usually sirloin, and usually sold already cut into cubes and labeled "Stew Meat." I love it when life just makes sense. Makes the perfect amount to feed my family. Beef Stew with Oyster Mushrooms and Green Lentils. Heat a tbsp of olive oil in a large frying.
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