Step-by-Step Guide to Make Homemade Beef Stew with Oyster Mushrooms and Green Lentils

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, beef stew with oyster mushrooms and green lentils. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Beef Stew with Oyster Mushrooms and Green Lentils is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you can achieve it.

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

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

Steps 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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