Hey everyone, hope you’re having an incredible day today. 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Beef Stew with Oyster Mushrooms and Green Lentils is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Prepare 8 oz beef, cut into 1 inch long strips
- Make ready 2 tsp French Picnic sea salt, divided
- Take 1 Cooking oil, as needed
- Take 4 oz oyster mushrooms, bite size pieces
- Make ready 3/4 cup onion, diced
- Make ready 2 clove garlic, minced
- Prepare 2 carrots, sliced
- Take 1 cup tomato sauce
- Take 4 oz reduced beef stock
- Take 5 each thyme sprigs
- Get 1 each bay leaf, fresh
- Make ready 1 cup green lentils
- Prepare 2 cup water
Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:
- After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
- 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.
- 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.
- Remove herbs, and adjust seasoning to taste.
- Ladle into two bowls. Serve and enjoy!
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