Lentils and Beef Stew ( Estofado de Lentejas con carne)
Erica Dinho
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 1137 kcal
- 1 ½ pounds beef for stew cut into cubes
- 1 cup lentils
- 3 ½ cups beef stock
- Salt and pepper
- 1 garlic clove minced
- 1 bay leaf
- 1 carrot peeled and sliced
- ¼ cup finely chopped onion
- ¼ teaspoon ground cumin
- ½ teaspoon tomato paste
- 2 potatoes peeled and diced
- ¼ cup chopped fresh cilantro
In a slow cooker, combine all ingredients except the potatoes, cilantro, salt and black pepper.
Cover and cook on high for 4 hours. Add the potatoes and cook for 30 more minutes.
Stir in cilantro and season to taste with salt and black pepper.
Serve over white rice.
Calories: 1137kcalCarbohydrates: 86gProtein: 77gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 141mgSodium: 53965mgPotassium: 2371mgFiber: 18gSugar: 38gVitamin A: 2651IUVitamin C: 25mgCalcium: 205mgIron: 10mg
Keyword bean stew, lentils recipe, lentils stew