Beef Stew with Oyster Mushrooms and Green Lentils

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make 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 little bit tasty. This will be really delicious.

Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir to combine, and bring to a boil. Beef Stew with Oyster Mushrooms and Green Lentils instructions.

Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Beef Stew with Oyster Mushrooms and Green Lentils is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have 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:
  1. Make ready 8 oz beef, cut into 1 inch long strips
  2. Make ready 2 tsp French Picnic sea salt, divided
  3. Take 1 Cooking oil, as needed
  4. Take 4 oz oyster mushrooms, bite size pieces
  5. Make ready 3⁄4 cup onion, diced
  6. Take 2 clove garlic, minced
  7. Get 2 carrots, sliced
  8. Take 1 cup tomato sauce
  9. Get 4 oz reduced beef stock
  10. Make ready 5 each thyme sprigs
  11. Take 1 each bay leaf, fresh
  12. Get 1 cup green lentils
  13. Get 2 cup water

Then, to the slow cooker, add the remaining beef broth and the carrots, celery,. Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned.

Steps to make Beef Stew with Oyster Mushrooms and Green Lentils:
  1. After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1⁄2 teaspoon).
  2. 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.
  3. 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.
  4. Remove herbs, and adjust seasoning to taste.
  5. Ladle into two bowls. Serve and enjoy!

Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned. Lentils rank among the world's healthiest foods, but don't let that lower your expectations for this dish! This beef stew is hearty and savory, yet still has a fresh herbaceous flavor from the garlic and fresh thyme. The oyster mushrooms, thinly sliced beef, and carrots give this dish a unique fl.

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