Soup: Beef and Lentil Stew

This recipe is a keeper. I’ve been making it for so long that I can’t even remember where I got it. But, it is a comfortable, healthy, Fall kind of meal. And while cooking with ground beef is not one of my favorite things, I’ll gladly buy a package for this meal. Now that I think about it, I’ll probably try this same recipe with braised and stewed chuck roast instead of ground beef. If I do, I’ll let you know what happens. And if you try it, let me know what you think.

Beef and Lentil Stew

1 pound ground beef
½ cup onion, chopped
1 garlic clove, crushed
4 ounces mushrooms
16 ounces stewed tomatoes
1 celery rib, sliced
1 carrot, sliced
1 cup lentils
3 cups water
¼ cup red wine
1 bay leaf
1 teaspoon salt
1 beef bullion cube
¼ tsp. pepper
2 tablespoons parsley, chopped

In a kettle over medium high heat, brown ground beef, chopped onion, and crushed garlic clove; drain.  Stir in drained mushrooms, stewed tomatoes, sliced celery rib, sliced carrot, lentils, water, red wine, bay leaf, slat, beef bullion cube, pepper, and chopped parsley.  Heat to boiling.  Reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.  Remove the bay leaf and serve.