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Beef and Puy lentil stew

Beef and Puy lentil stew

A hearty and delicious stew ideal for filling you up on a cold day.

By @SpoonfulofHappy

This recipe is

  • Low fat
  • Low saturated fat
  • Low sugar
  • Low salt
  • High protein
  • High in vitamin A
  • Source of vitamin B6, B12, potassium, phoshorus, iron, copper, zinc and selenium
  • Serves 4

  • 3 hours 15 minutes

  • 2 pans

  • Beginner

Dried Puy Lentils


  • 1 white onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed
  • Handful of fresh thyme
  • 600g diced stewing beef steak
  • 2 tbsp plain flour
  • Pinch salt and pepper
  • 2 large carrots, peeled and cut into rounds
  • 1 litre beef stock
  • 2 tsbp Worcestershire sauce
  • 2 tbsp tomato puree
  • 3 bay leaves
  • 200g Merchant Gourmet Dried Puy lentils
  • Olive oil for frying


  1. Preheat the oven to 170C (150C fan) and heat a glug of olive oil in a large, oven proof casserole dish.
  2. Add the onion and celery and cook on a low heat with the lid on for 7-8 minutes, or until starting to soften. Add the garlic and thyme and cook for 3-4 minutes more.
  3. Put the diced beef into a separate bowl and add the flour with a good pinch of salt and pepper. Toss until the meat is evenly coated in the flour.
  4. Heat a little olive oil in a large frying pan on a high heat. Add the beef and cook for a couple of minutes, searing the meat on all sides. Add to the casserole dish.
  5. Add the carrots, 500ml of the beef stock, the Worcestershire sauce, tomato puree and bay leaves. Stir to combine, then place in the oven for 2 hours.
  6. Rinse and drain the lentils, then add to the casserole dish with the remaining 500ml beef stock. Stir gently, then put back in the oven for 45-60 minutes, or until the lentils are cooked but retain a little bite.
  7. Serve with creamy mashed potato and some fresh thyme and parsley.

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