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Beef and Lentil Stew with Tomatoes and Spinach

Beef and lentil stew simmers beef chuck, lentils, tomatoes, and vegetables in a rich broth until the beef is tender. Baby spinach stirred in at the end adds a fresh finish to this hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lb beef chuck cut into 1-inch cubes
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 cup brown or green lentils rinsed and picked over
  • 1 tsp dried thyme
  • 2 bay leaves
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Pat the 1 1/2 pounds beef chuck dry and season it with 1 teaspoon of the kosher salt and the 1/2 teaspoon black pepper.
  3. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a plate.
  4. Add the chopped medium yellow onion, peeled and chopped medium carrots, and chopped celery ribs to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion softens.
  5. Add the 3 minced garlic cloves and 2 tablespoons tomato paste and cook for 1 minute, stirring.
  6. Stir in the 4 cups beef broth, 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried thyme, 2 bay leaves, and remaining 1/2 teaspoon kosher salt, scraping up browned bits from the bottom of the pot.
  7. Return the beef and any accumulated juices to the pot and bring the mixture to a simmer.
  8. Cover and cook over low heat for 1 1/2 to 2 hours, until the beef is tender.
  9. Stir in the 1 cup rinsed and picked-over brown or green lentils.
  10. Cover and simmer over low heat for 30 to 40 minutes, until the lentils are tender.
  11. Remove and discard the bay leaves.
  12. Stir in the 5 ounces baby spinach and cook for 2 to 3 minutes, until wilted.
  13. Serve hot.

Notes

For tender beef, brown it in batches so the pieces sear rather than steam. Refrigerate leftovers for 3 to 4 days or freeze them; thaw and reheat gently. Use certified gluten-free beef broth if needed.