Minty Beef & Lentil Stew
This stew is reminiscent of my Arabic Meatballs. I added lentils to round out the meal along with a minty-tomato liquid base. It is scrumptious when served over Arabic Rice.
This stew is reminiscent of my Arabic Meatballs. I added lentils to round out the meal along with a minty-tomato liquid base. It is scrumptious when served over Arabic Rice.
- Carbohydrate 168.224 g
- Cholesterol 304.64 mg
- Fat 70.168 g
- Fiber 85.4 g
- Protein 155.5232 g
- Saturated Fat 26.71648 g
- Serving Size 1 1 Serving (728g)
- Sodium 312.48 mg
- Sugar 82.824 g
- Trans Fat 10.17576 g
- Calories 1952 calories
Step-by-step
- Brown ground beef in large pot over medium-high heat. Leave the beef chunky. Add onions and let them soften for a few minutes.
- Add remaining ingredients. Bring to a simmer, and allow to cook covered, for about five to ten minutes.
- Very delicious served over Arabic Rice.
Standard ingredient lists omit the chemical transformations that occur during extended simmering. Dried herbs release their essential oils differently than fresh counterparts, requiring specific thermal exposure to mellow their pungency. Understanding this mechanics yields a balanced pot every time.
- Brown the ground beef over medium-high heat until deep mahogany crusts form on the bottom of the pot, creating the fond necessary for a rich liquid base.
- Leave the beef in large, distinct chunks rather than breaking it down completely so the protein retains a satisfying bite against the soft lentils.
- Simmer the covered pot for exactly ten minutes to allow the dried mint and parsley to hydrate and integrate fully into the tomato broth without turning bitter.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, as the starches in the lentils continue to absorb savory depth overnight.
- Scale the recipe down by half using a three-quart heavy-bottomed pot, or double the yield in a six-quart Dutch oven while maintaining the same ratio of water to legumes.
Reheating day-old stew requires adding a splash of water or stock to loosen the thickened legume starch. Proper cooling prevents bacterial growth before refrigerated storage.
