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Aug. 18th, 2025 08:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Beef and Lentil Stew... For Science!
3 Tbsp olive oil
1 onion, chopped
2 bay leaves
1 lb beef stew meat
4 cloves garlic, minced (Ha! I used... more.)
2 tsp paprika
1/2 tsp thyme
2 sprigs rosemary, minced
2 tsp Worcestershire sauce. Shirrah.
pinch salt
1/2 tsp pepper
4 carrots, chopped
1 1/2 cups lentils, rinsed
4 cups stock (I used house-made)
chopped parsley and green onions
Heat olive oil in a skillet. Cook the onion and bay leaves until the onion begins to soften. Add the beef and garlic and cook for a few minutes. Turn into CultPot with the herbs and spices, Worcestershire sauce, carrots, lentils, and stock. Stir well.
Seal the CultPot and cook on high pressure for 5 minutes. Let release for 10 minutes and then release any remaining steam. Stir in parsley and green onions and serve hot. The stew will thicken more as it cools.
What worked: This was fine - what I expected it to be. The lentils were soft but not too mushy (at least not until the leftovers had been in the fridge a few days).
What didn't: It needed hot sauce, but we had plenty of that. I like lentils better than the wife (she thinks brown lentils taste muddy, I think she is projecting). I've switched to Fronch green lentils, which she tolerates.
Will I make it again? We might.
3 Tbsp olive oil
1 onion, chopped
2 bay leaves
1 lb beef stew meat
4 cloves garlic, minced (Ha! I used... more.)
2 tsp paprika
1/2 tsp thyme
2 sprigs rosemary, minced
2 tsp Worcestershire sauce. Shirrah.
pinch salt
1/2 tsp pepper
4 carrots, chopped
1 1/2 cups lentils, rinsed
4 cups stock (I used house-made)
chopped parsley and green onions
Heat olive oil in a skillet. Cook the onion and bay leaves until the onion begins to soften. Add the beef and garlic and cook for a few minutes. Turn into CultPot with the herbs and spices, Worcestershire sauce, carrots, lentils, and stock. Stir well.
Seal the CultPot and cook on high pressure for 5 minutes. Let release for 10 minutes and then release any remaining steam. Stir in parsley and green onions and serve hot. The stew will thicken more as it cools.
What worked: This was fine - what I expected it to be. The lentils were soft but not too mushy (at least not until the leftovers had been in the fridge a few days).
What didn't: It needed hot sauce, but we had plenty of that. I like lentils better than the wife (she thinks brown lentils taste muddy, I think she is projecting). I've switched to Fronch green lentils, which she tolerates.
Will I make it again? We might.
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Date: 2025-08-18 06:19 pm (UTC)Or, if I were French,
le nom, le nom, le nom
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Date: 2025-08-19 10:29 pm (UTC)