Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 lb (450g) beef mince (ground beef)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 4 cups (950ml) beef broth (or vegetable broth for a lighter flavour)
  • 1 cup (200g) brown or green lentils, rinsed
  • 1 bay leaf
  • 2 tbsp tomato paste (30 ml)
  • 1 tbsp Worcestershire sauce
  • Optional: 1 cup (250g) chopped potatoes (Yukon Gold or similar)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion, carrots, and celery; cook until softened. Add garlic and cook until fragrant.
  2. Add beef mince to the pot and cook, breaking it up, until browned. Drain off any excess fat.
  3. Stir in thyme, rosemary, smoked paprika, salt, and pepper.
  4. Add diced tomatoes, beef broth, lentils, bay leaf, tomato paste, and Worcestershire sauce. Stir to combine. Add potatoes if using.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until lentils are tender. Stir occasionally.
  6. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley and serve hot beef mince and lentil stew.