Beef and Lentil Soup
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
Ingredients
Scale
- 2 tablespoons butter
- 2 lb. boneless beef chuck roast, cut into 1 inch cubes
- salt and pepper
- 3 stalks celery, chopped
- 3–4 carrots, chopped
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 beer (I like a porter, stout, or brown ale)
- 64 oz. beef broth
- 1 (28 oz.) can diced tomatoes with juice
- 2 cups lentils, rinsed
Instructions
- Melt the butter in a large dutch oven or stock pot over medium-high heat. Sprinkle the beef with salt and pepper. Brown the beef in the pan in batches and transfer to a plate.
- Add the celery, carrots, onion, garlic, and spices to the pot. Saute for several minutes or until onions are translucent. Return the beef to the pot.
- Add the beer, broth, tomatoes to the pot and bring to boil. Reduce heat to medium-low, cover, and simmer for an hour or until meat is tender.
- Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Season with salt and pepper if needed. Enjoy!
Nutrition
- Serving Size: 6