This is a healthier version of the traditional beef stew. It omits the use of butter, flour and potatoes. The lentils replace the flour as a broth thickener.
- In a large pot or Dutch oven over medium-high heat, sear the beef on all sides until evenly browned in olive/grape seed oil (about 8-10 minutes). Add fresh pepper to the beef.
- Add the onions, carrots, celery, garlic, mushrooms, peas, and tomatoes. Cook vegetables for 5 minutes.
- Deglaze with the red wine and scrape the browned bits from the bottom of the pan with a wooden spoon. Add the beer and scrape the pan again to remove any bits on the bottom of the pan. Add the beef stock,Worcestershire sauce, thyme, lentils and allspice. Bring the pot to a boil, and reduce the heat to a simmer.
- Cook the stew for 1 ½-2 hours, stirring occasionally to ensure that the stew does not stick to the bottom of the pan; add additional beef stock or red wine if needed.
- 2 pounds beef chuck for stew, remove any fatty pieces, cut into 1-inch cubes
- Freshly ground black pepper
- 4 medium carrots, peeled, halved and cut into 1-inch chunks
- 2 1/2quarts no-fat, reduced-sodium beef broth
- 2 cups dry red wine
- 1 cup tomatoes, diced
- 6 sprigs fresh thyme
- 1 cup onion, cut into small dice
- 1 cup carrot, peeled and cut into small dice
- 2 celery stalks, cut into small dice
- 3 cloves garlic, minced
- 1 (12-ounce) bottle of beer (preferably an amber)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon allspice
- 1 lb of dried split lentils
- 1 cup of frozen peas
- 2 quarts mushrooms