Beef: Beef and Lentil Stew

Beef and Lentil Stew


  • salt and pepper to taste
  • clarified butter to fry
  • 500 g beef ragout
  • 100 g diced bacon
  • 150 g parsnips
  • 150 g carrots
  • 200 g small onions
  • 1 bay leaves
  • 1 sprig thyme
  • 2 dl red wine
  • 250 g brown lentils
  • 4.5 dl meat bouillon
Order the ingredients from COOP@home


Slice the stewing beef into smaller pieces. Heat the clarified butter in a pan Thoroughly brown the beef in batches. Add the diced bacon when browning the final batch, remove everything from the pan. Reduce the heat.

Slice the parsnips and carrots into approx. 1/2 cm thick chunks, halve the onions, sauté both in the frying pan. Add the bay leaf and thyme and briefly continue to sauté, return the meat and bacon to the pan, pour over the red wine and reduce for approx. 5 mins.

Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 minutes, season. Add the lentils and leave to finish braising for approx. 25 mins.


  • Beef
  • 1h 25 Preparation/cooking time: ca. 30m + Braise: ca. 55m
  • Servings For 4 people
  • Nutrition 510 Kcal