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Mark Dever

Beef and Lentil Stew

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dutch Hamburger, Main dish, Meats, Soups, Vegetables 6 Servings

INGREDIENTS

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
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
1/4 ts Pepper

INSTRUCTIONS

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.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

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