Beef Stew with Oyster Mushrooms and Green Lentils
Beef Stew with Oyster Mushrooms and Green Lentils

Hey everyone, it’s me again, Dan, welcome to my recipe page. 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. This time, I will make it a bit unique. This will be really delicious.

Beef Stew with Oyster Mushrooms and Green Lentils is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Beef Stew with Oyster Mushrooms and Green Lentils is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. 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:
  1. Get 8 oz beef, cut into 1 inch long strips
  2. Take 2 tsp French Picnic sea salt, divided
  3. Make ready 1 Cooking oil, as needed
  4. Make ready 4 oz oyster mushrooms, bite size pieces
  5. Prepare 3/4 cup onion, diced
  6. Make ready 2 clove garlic, minced
  7. Make ready 2 carrots, sliced
  8. Make ready 1 cup tomato sauce
  9. Make ready 4 oz reduced beef stock
  10. Get 5 each thyme sprigs
  11. Prepare 1 each bay leaf, fresh
  12. Make ready 1 cup green lentils
  13. Get 2 cup water
Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:
  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!

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