BEEF AND LENTIL STEW
Serving Size: 6
1 Pound Lean Ground Beef
1 Clove Garlic -- Minced
1/2 Cup Onion -- chopped
16 Ounces Stewed Tomatoes (1 Can)
3 Cups Water
4 Ounces Mushrooms, Canned
1/4 Cup Red Wine -- Optional
1 Cup Lentils -- Uncooked
2 Tablespoons Parsley -- chopped
1 Each Carrot -- Sliced
1 Each Celery Ribs -- Sliced
1 Teaspoon Beef Bouillon Cubes
1 Teaspoon Salt
1 Each Bay Leaf
1/4 Teaspoon Pepper
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
Drain off the excess fat.
Stir in the undrained mushrooms, and the remaining ingredients.
Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.
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