Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef stew with oyster mushrooms and green lentils. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms. Season with salt and pepper; sprinkle. Cut the beef into large bite-sized pieces and toss in seasoned flour.
Beef Stew with Oyster Mushrooms and Green Lentils is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Beef Stew with Oyster Mushrooms and Green Lentils is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
- Make ready 8 oz beef, cut into 1 inch long strips
- Take 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
- Prepare 2 clove garlic, minced
- Make ready 2 carrots, sliced
- Prepare 1 cup tomato sauce
- Prepare 4 oz reduced beef stock
- Take 5 each thyme sprigs
- Prepare 1 each bay leaf, fresh
- Get 1 cup green lentils
- Prepare 2 cup water
Add the stock,soaked mushrooms and their soaking liquid and the thyme. My Mother has made this stew for as long as I can remember. The lentils do a great job of making a nice thick gravy! Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker.
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!
This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms. Just be sure to adjust your cooking times—potatoes cook faster than celery root. Save time in the prep work by prepping the onions and mushrooms while the beef is browning. Tender bottom round roast, nutty lentils, and collards stewed with tomatoes and aromatic spices. Make Fragrant Beef Stew with Collard Greens and Stir in beef stock and water, scraping up any browned bits stuck to the bottom of the pan.
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