My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!
Ingredients
- all-purpose flour: 2 Tbsp
- flank steak: 1 pound (cut into 1/2 inch cubes)
- oil: 2 Tbsp (or more if needed)
- carrots: 4 piece (chopped)
- onion: 1 piece (diced)
- stalk celery: 1 piece (sliced)
- garlic: 2 clove (minced)
- tomatoes: 1 can (14.5 ounce can, diced)
- dry lentils: 1 cup
- beef broth: 4 cups
- rosemary: 2 tsp (dried)
- ounces baby potatoes with skin: 11 piece
- pinch salt and freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
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Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
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Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
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Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
