Slow-Cooked Beef and Lentil Stew with Vegetables and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (or extra beef broth)
• 6 cups (1.4 L) low-sodium beef broth
• 1 1/2 cups (300 g) brown or green lentils, rinsed
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 tbsp chopped fresh parsley (optional)

Do This

• Pat beef dry; toss with salt, pepper, and flour.
• Brown beef in olive oil in a Dutch oven; work in batches and set aside.
• Sauté onion, carrots, and celery; add garlic and tomato paste.
• Deglaze with red wine; simmer 2 minutes, scraping up browned bits.
• Add broth, bay leaves, thyme, rosemary, Worcestershire, and beef; bring to a simmer.
• Cover and cook at 300°F (150°C) for 75 minutes; add lentils and cook 45 minutes more.
• Finish with balsamic; adjust seasoning; rest 10 minutes and serve with parsley.

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Why You’ll Love This Recipe

• Big, cozy flavor: Slow-cooked beef, browned vegetables, and herbs make the broth rich and savory.
• Hearty and filling: Lentils turn this into an all-in-one, protein-rich bowl.
• Simple technique, great results: A few key steps (browning and deglazing) build restaurant-style depth.
• Even better tomorrow: The stew thickens and the flavors deepen as it sits.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 2 celery ribs, 4 garlic cloves, fresh parsley (optional)
• Dairy: None
• Pantry: Olive oil, all-purpose flour, tomato paste, dry red wine (or more broth), low-sodium beef broth, brown or green lentils, bay leaves, dried thyme, dried rosemary, Worcestershire sauce, balsamic vinegar, kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt (plus more to taste at the end)
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Vegetables and aromatics

• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste

Liquids, lentils, and herbs

• 1 cup (240 ml) dry red wine (or substitute 1 cup additional beef broth)
• 6 cups (1.4 L) low-sodium beef broth
• 1 1/2 cups (300 g) brown or green lentils, rinsed and drained
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar

To finish (optional but recommended)

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the beef for better browning

Heat your oven to 300°F (150°C). Pat the beef dry with paper towels (this is key for browning). In a bowl, toss the beef with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp flour until lightly coated. The flour helps the beef brown and also gives the stew a naturally thicker body later.

Step 2: Brown the beef in batches

Place a large Dutch oven (5 1/2 to 7-quart) over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add about one-third to one-half of the beef in a single layer. Brown for 8–10 minutes total, turning occasionally, until several sides develop a deep brown crust.

Transfer browned beef to a plate and repeat with remaining batches, adding a small splash of oil if the pot looks dry. Don’t rush this step; the browned bits on the bottom of the pot become the backbone of the stew’s flavor.

Step 3: Sauté the vegetables until lightly golden

Reduce heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 8–10 minutes, stirring and scraping up a little of the browned bits as the vegetables release moisture, until the onion turns translucent and the vegetables start to pick up some color.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Caramelize the tomato paste and deglaze

Add 2 tbsp tomato paste and stir constantly for 1 minute to toast it slightly. This takes away any raw taste and adds deeper, roasted flavor.

Pour in 1 cup (240 ml) red wine. Bring to a simmer and cook for 2 minutes, scraping firmly with a wooden spoon to lift all the browned bits from the bottom of the pot.

Step 5: Build the stew base and start the slow cook

Add 6 cups (1.4 L) beef broth, then stir in the bay leaves, thyme, rosemary, and Worcestershire sauce. Return the browned beef (and any juices on the plate) to the pot.

Bring the stew just to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven. Cook for 75 minutes at 300°F (150°C).

Step 6: Add lentils and finish cooking until tender

Carefully remove the pot from the oven and stir in the rinsed lentils. Return to a gentle simmer on the stovetop for a moment if needed (you want it hot before it goes back in).

Cover and return to the oven for 45 minutes, or until the beef is very tender (a fork slides in easily) and the lentils are soft but not falling apart.

Step 7: Final seasoning, thickness, and serving

Remove the pot from the oven. Discard the bay leaves. Stir in 1 tbsp balsamic vinegar to brighten and balance the rich stew.

If you want a thicker stew, simmer uncovered on the stovetop over medium heat for 5–10 minutes, stirring occasionally.

Taste and adjust with additional salt and pepper as needed. Let the stew rest for 10 minutes before serving (it thickens slightly and the flavors settle). Ladle into bowls and top with fresh parsley if using.

Pro Tips

• Dry the beef well: Moisture is the enemy of browning. Dry beef = better crust = better stew.
• Keep the simmer gentle: Whether on the stove or in the oven, a calm simmer keeps beef tender (a hard boil can make it tougher).
• Choose the right lentils: Use brown or green lentils for structure. Red lentils break down and will make it much thicker and more porridge-like.
• Salt at the end: Broth and Worcestershire vary in saltiness. Final seasoning after cooking helps you nail it.
• Deglaze thoroughly: Those browned bits (fond) are concentrated flavor; scrape them up when you add the wine.

Variations

• Slow cooker option: Brown the beef and sauté the vegetables as written, then transfer everything (except lentils and balsamic) to a slow cooker. Cook on Low for 7 hours. Stir in lentils for the last 45–60 minutes (until tender), then add balsamic at the end.
• Smoky twist: Add 1/2 tsp smoked paprika with the herbs and finish with a tiny squeeze of lemon for contrast.
• Extra greens: Stir in 3 cups (90 g) baby spinach at the end and let it wilt for 2 minutes before serving.

Storage & Make-Ahead

Cool stew to room temperature (about 30–45 minutes), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until bubbling hot, adding a splash of broth or water if it thickened too much. This stew is excellent for make-ahead: cook it a day in advance, chill overnight, and reheat the next day for even deeper flavor. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values: 520 calories, 48 g protein, 45 g carbohydrates, 16 g fat, 12 g fiber, 950 mg sodium (varies by broth and added salt).