Beef Stew with Oyster Mushrooms and Green Lentils

Name: Beef Stew with Oyster Mushrooms and Green Lentils
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz beef, cut into 1 inch long strips; 2 tsp French Picnic sea salt, divided; 1 Cooking oil, as needed; 4 oz oyster mushrooms, bite size pieces; 3/4 cup onion, diced; 2 clove garlic, minced; 2 carrots, sliced; 1 cup tomato sauce; 4 oz reduced beef stock; 5 each thyme sprigs; 1 each bay leaf, fresh; 1 cup green lentils; 2 cup water

Lizzy Johnston @cook_2885147

Atlanta, Georgia

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 flavor that will definitely have you joining the clean plate club. Learn more at www.PeachDish.com

Lizzy Johnston @cook_2885147

Saved

Ingredients

45 mins

2 servings

8 ozbeef, cut into 1 inch long strips
2 tspFrench Picnic sea salt, divided
1Cooking oil, as needed
4 ozoyster mushrooms, bite size pieces
3/4 cuponion, diced
2 clovegarlic, minced
2carrots, sliced
1 cuptomato sauce
4 ozreduced beef stock
5 eachthyme sprigs
1 eachbay leaf, fresh
1 cupgreen lentils
2 cupwater

Saved

Steps

45 mins

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!