Beef and Lentil Stew with Tomatoes and Spinach

When the beef hits the hot Dutch oven, the smell changes from raw and meaty to deeply savory, but the browned bits left on the bottom are just as valuable. I take the time to brown the chuck in batches before adding anything else. That gives this beef and lentil stew with tomatoes and spinach a fuller, more rounded base without asking for extra ingredients.

The order of the simmer matters, too. The beef gets a head start in the tomato-and-broth base, then the lentils go in once the meat is tender. They need less time, and adding them later keeps them from softening too far while the chuck cooks.

By the time the spinach wilts into the pot, the broth is thick with tomatoes and lentils, and the beef yields easily to a fork. It’s a generous, warming stew that serves six.

Beef and lentil stew with tomatoes and spinach, hearty and rustic

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Kitchen Note

If the beef is crowded in the pot, it steams instead of browning. Pat the cubes dry and work in batches; a well-browned surface is worth the extra few minutes.

Save this beef and lentil stew for a cozy dinner—the chuck turns tender in a tomato-rich broth, with spinach stirred in at the very end.

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Why the Lentils Go In After the Beef, Not at the Start

Chuck needs a long, gentle simmer to become tender. Lentils don’t need that much time, so putting them in with the beef would leave them cooking for the entire braise and then some. They’d be more likely to break down before the meat was ready, giving you a thicker, less distinct texture in the pot.

Instead, let the beef cook in the broth and crushed tomatoes first. When it’s tender, stir in the rinsed lentils and give them their own covered simmer until they’re tender. This separates two different jobs: the beef gets time to soften, and the lentils keep enough shape to make each spoonful feel hearty rather than pasty. Brown and green lentils both work here; the important part is giving them their own final stretch of cooking rather than expecting them to match the chuck’s longer timing.

There’s no need to rush the beef just because the lentils are ready to go. Let tenderness guide the handoff between stages, then check the lentils near the end of their simmer so they don’t cook beyond the texture you want.

What the Beef, Lentils, and Tomatoes Each Bring to the Pot

Beef and lentil stew with tomatoes and spinach, rich and rustic

Beef chuck — Chuck is a good choice for a long braise because it becomes tender as it cooks slowly. Cut the beef into even 1-inch cubes so the pieces cook at a similar pace. Choose beef with some visible marbling; very lean pieces are more likely to seem dry after a long simmer.
Brown or green lentils — Either variety fits this stew. Rinse them and pick through for any small debris before they go into the pot. This is a simple step, but it means you can add them directly when the beef is ready without stopping to sort them at the stove.
Crushed tomatoes and tomato paste — Crushed tomatoes make the stew’s tomato base, while tomato paste brings concentrated tomato flavor to the softened vegetables. A standard can of crushed tomatoes works well; there’s no need to seek out a specialty style. Stir the paste into the vegetables and cook it briefly before adding the liquids.
Beef broth — The broth gives the stew its savory cooking liquid. A familiar, everyday beef broth is fine here; the chuck and tomatoes add plenty of character during the simmer. If you’re choosing a lower-sodium broth, remember the stew’s salt is divided between seasoning the beef and the liquid.
Baby spinach — Baby spinach wilts quickly, so it belongs at the end rather than in the long braise. Its mild flavor sits comfortably alongside the tomato and beef. Fresh baby spinach needs no chopping for this use; stir it in until the leaves have wilted.

Brown the Beef First, Then Give the Lentils Their Own Simmer

Build a Browned Surface on the Chuck

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Pat the beef dry, season it with 1 teaspoon of the kosher salt and the black pepper, and brown it in batches for 2 to 3 minutes per side. Transfer each batch to a plate as it browns. If the pieces release liquid and turn gray, the pot is too crowded; leave space between them and let the next batch brown properly.

Soften the Vegetables and Cook the Tomato Paste

Add the chopped onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion softens. The vegetables will pick up some of the browned bits as they release moisture. Stir in the minced garlic and tomato paste, then cook for 1 minute. Keep stirring during that minute so the garlic and paste don’t catch on the bottom.

Simmer the Chuck Until Tender

Pour in the beef broth and crushed tomatoes, then add the dried thyme, bay leaves, and remaining 1/2 teaspoon of kosher salt. Scrape the bottom of the pot to loosen the browned bits, then return the beef and any juices from the plate. Bring the stew to a simmer, cover, and cook over low heat for 1 1/2 to 2 hours, until the beef is tender. Keep the heat low enough for a gentle simmer rather than a hard boil.

Cook the Lentils, Then Wilt the Spinach

Stir the rinsed, picked-over lentils into the stew, cover, and simmer over low heat for 30 to 40 minutes, until they’re tender. Check them near the end of that range, since lentils can vary in how quickly they soften. Remove and discard the bay leaves before adding the spinach. Stir in the baby spinach and cook for 2 to 3 minutes, just until it wilts, then serve the stew hot.

Three Ways to Adjust the Stew Without Losing Its Character

Choose the lentil texture you prefer

Use brown or green lentils, as either works in the stew. Green lentils generally hold a more distinct shape, while brown lentils tend to soften more; both make a hearty pot. Keep the same simmering approach and cook until the lentils are tender.

Use vegetable broth for a lighter-tasting base

Replace the beef broth with the same amount of vegetable broth if you want a less beef-forward tomato base. The chuck will still make the stew meaty, but the broth itself will contribute a gentler savory flavor. Keep the rest of the ingredients and cooking method unchanged.

Choose gluten-free beef broth

For a gluten-free version, use gluten-free beef broth in place of the regular beef broth. The stew keeps its savory beef-and-tomato character, and no other ingredient needs to change.

Storage and Reheating

Refrigerator: Store cooled stew in a covered container for 3 to 4 days. The lentils will continue to absorb some liquid, so the stew will thicken as it sits.
Freezer: Freeze in airtight containers for up to 3 months. The lentils and spinach may soften a little after thawing, but the stew freezes well overall.
Reheating: Reheat gently on the stovetop, stirring often, until the stew reaches 165°F throughout. If it has thickened in the refrigerator, loosen it with a little broth as it warms; avoid a hard boil, which can break down the lentils.

Questions That Come Up When Cooking Beef and Lentil Stew

Can I use canned lentils instead of dried ones?+

I don’t recommend canned lentils for this method. They’re already cooked, so simmering them for the full lentil-cooking stage would likely make them too soft; use rinsed, uncooked brown or green lentils for the timing here.

Can I use red lentils in this stew?+

Red lentils soften and break down much more than brown or green lentils during a long simmer. They won’t keep the same hearty, distinct texture, so stick with brown or green for this stew.

Can I chop the vegetables ahead of time?+

Yes. Chop the onion, carrots, and celery and mince the garlic ahead, then refrigerate them in a covered container. Add them to the pot when you reach the vegetable-cooking stage so they don’t sit out while the beef browns.

Can I make this stew in a slow cooker?+

I’d stick with the Dutch oven method here. The browning, vegetable cooking, and covered simmer are timed for the stovetop, and a slow cooker would need different timing to get tender beef and lentils that hold their shape.