beef & lentil stew

Lentil & Beef Stew

Shahna Sarpi – Head Nutritionist of 28 By Sam Wood
Everybody loves a winter stew that's healthy and good for you. The mix of beef and lentils will make this stew a wonderfully filling winter dinner. You might like to make double quantities so you have leftovers the next day!
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine International
Servings 1
Calories 434.8 kcal


  • Medium Saucepan


  • 1 tsp extra-virgin olive oil
  • 1/4 brown onion diced
  • 1 clove garlic
  • 100 g beef steak porterhouse, cut into 1-inch cubes
  • 1/2 carrot sliced
  • 1/2 stalk celery sliced
  • 1/2 cup diced tomatoes (canned)
  • 1 cup beef stock (or bone broth if you have it)
  • 1/4 cup McKenzie's Whole Green Lentils rinsed
  • Salt and pepper to taste


  • Start by adding the olive oil and onion to a pot over medium heat and saute for 3 minutes, until the onion starts to go translucent. Then add the garlic, carrot and celery and saute for another 2 minutes, until the onion and garlic is golden.
  • Brown off the beef by adding it to the pot and cooking for approximately 5 minutes.
  • Add the rinsed lentils, diced tomatoes and beef stock to the saucepan and mix well to combine.
  • Leave to simmer for 20-25 minutes until everything has softened and cooked through.
  • Remove from the heat, mix through salt and pepper and serve.


You can cook this in a slow cooker and cook on slow overnight if you prefer. If so, you might like to add a little water so it doesn’t dry out.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.