Recipe of Speedy Beef Stew with Oyster Mushrooms and Green Lentils

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef stew with oyster mushrooms and green lentils. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Beef Stew with Oyster Mushrooms and Green Lentils is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:

1. Get 8 oz beef, cut into 1 inch long strips
2. Make ready 2 tsp French Picnic sea salt, divided
3. Take 1 Cooking oil, as needed
4. Prepare 4 oz oyster mushrooms, bite size pieces
5. Prepare 3/4 cup onion, diced
6. Take 2 clove garlic, minced
7. Take 2 carrots, sliced
8. Prepare 1 cup tomato sauce
9. Get 4 oz reduced beef stock
10. Get 5 each thyme sprigs
11. Prepare 1 each bay leaf, fresh
12. Prepare 1 cup green lentils
13. Make ready 2 cup water

Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:

1. After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
2. Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and - garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring.
3. Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
4. Remove herbs, and adjust seasoning to taste.
5. Ladle into two bowls. Serve and enjoy!

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