Beef, Lentil, and Root Vegetable Stew
A rustic and comforting dish where tender beef pairs perfectly with creamy lentils and garden vegetables. Slow-cooked just like in the old days, this generous braise fills the kitchen with aroma and brings the whole family together for a complete, nourishing meal.
🛒 Ingredients
4 servings
- 17.5 oz beef (chuck roast or shoulder), cut into 1.5 to 2-inch cubes
- 1 cup green or brown lentils
- 3 medium potatoes, cut into quarters
- 2 carrots, sliced into thick rounds
- 1 red bell pepper (or a mix of green and red)
- 1/4 head green cabbage, coarsely shredded
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2.5 cups water or beef broth
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 pinch smoked paprika (optional, for depth)
Watch the original video
Watch on TikTokDirections
- 1
Rinse the lentils in cold water and set aside. Thoroughly pat the beef cubes dry with paper towels—this is essential for achieving a good sear.
- 2
In a large Dutch oven, heat 3 tablespoons of olive oil over high heat. When the oil is very hot, sear the beef pieces in batches without overcrowding, 2 to 3 minutes per side, until well-browned on all sides. Remove and set aside on a plate.
- 3
Reduce the heat to medium. In the same pot, add the chopped onion and sauté for 3 minutes until translucent. Then add the garlic and bell pepper, and continue cooking for 5 minutes, stirring regularly.
- 4
Incorporate the tomato paste and mix well to coat the aromatics. Let cook for 1 to 2 minutes to develop the flavors and lightly caramelize.
- 5
Return the browned beef to the pot. Add the carrots, potatoes, shredded cabbage, and rinsed lentils. Gently mix everything together.
- 6
Add the thyme, bay leaves, salt, pepper, and smoked paprika if using. Pour in the broth (or water) just until it reaches the level of the ingredients—about 2.5 cups. The liquid should not completely submerge the ingredients to maintain a thick, braised consistency.
- 7
Bring to a gentle boil, then cover the pot and reduce the heat to the lowest setting. Let simmer gently for 50 to 60 minutes, stirring halfway through. The meat should be perfectly tender and pull apart easily with a fork.
- 8
At the end of cooking, check the consistency: if the sauce is too thin, remove the lid and let it reduce for 5 to 10 minutes over medium heat. Adjust seasoning with salt and pepper to your taste.
- 9
Remove the thyme sprigs and bay leaves before serving. Serve the stew piping hot in shallow bowls or directly from the pot at the center of the table, accompanied by slices of crusty country bread.
💡 Chef's Tip
The secret to a successful stew is patience: never turn up the heat to speed things up, as the meat fibers will contract and become tough. Over low heat, the collagen in the chuck roast transforms into gelatin, giving it that irresistible melt-in-your-mouth texture. If you prepare this dish the day before, it will be even better the next day after resting overnight.
