Beef Stew with Lentils
1 pound boneless beef chuck steak — trimmed of fat or lamb stew meat
nonstick spray coating
7 cups beef broth
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 1/2 cups dry lentils — rinsed and drained
1 14 1/2 ounce stewed tomatoes
1 bay leaf
1 9 ounce pack frozen italian-style green beans
Cut meat into 1/2-inch pieces. Spray a 4-quart Dutch oven with nonstick coating. Brown meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan.
Add beef broth, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add lentils, undrained stewed tomatoes. and bay leaf.
Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or till lentils are tender and stew is thickened. Add beans.
Cover and cook about 10 minutes more or till beans are tender.
To serve, remove bay leaf and discard. Ladle stew into bowls.
Makes 8 servings.