Beef & Lentils Stew

Over here, mamak food is a WHOLE CULTURE on its own. Some people live for times when they can socialize around some roti canai (flaky griddle flat bread) & teh tarik (pulled tea). Yes, I can attempt to translate it to English but it’s something you’ve got to see to believe.

Murtabak & Roti Canai

mamak food

As you can see, I like to drown things in curry & dhal. I’ve heard of some people complaining that dhal is too chunky, gritty etc etc. That sounds like an abomination to me.  Complain? About dhal? Crazy!!! I love smothering my roti canai  & rice with dhal. And my principle in life is (well, most parts of my life) if you like to eat it, learn to make it.

I had very very little experience cooking with lentils. Dhal lentils didn’t seem too different from mung beans & I’ve had experience with those. Shouldn’t be too tough! Instead of taking the usual familiar route of roti canai dhal, I wanted to make a meal out of this & turn the whole thing into a warm hearty stew.

This recipe calls for Dhal Lentils, Stewing Beef, Garlic, Onion, Potatoes, Sundried Tomatoes, Tomato Puree, Fresh Tomato, Bay Leaves, Salt, Pepper & Water! Doesn’t seem too overwhelming, right?
Beef & Lentils Stew 1

Always always brown stewing meats. Or so I’ve been told. I do as I’m told.
Beef & Lentils Stew 2

In with everything else!
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I used dhal lentils. You can use any kind of lentils you like! In fact, the recipe I used called for red lentils. Some lentils require overnight soaking, some don’t. So check that out before using, mmkay? For mine, I soaked the lentils for about an hour.
Beef & Lentils Stew 4

Plenty of that tomato. You can just go straight up canned chopped tomatoes, which of course I don’t have because I grabbed the can of puree without even looking at the label. No worries though. I tossed in a chopped fresh tomato & we’re even.
Beef & Lentils Stew 5

In about an hour, you’ll get a pot of luscious, fragrant stew that will warm you inside out!
Beef & Lentils Stew 6

Other than the occasional stir, this stew makes itself while you potter about the house or sit around with a cup of pumpkin spiced coffee & a good book. (That’s what I’d do in my perfect imaginary life…)
Beef & Lentils Stew 7

I like the tang that sundried tomatoes bring to this very rich stew. It’s like that wildcard relative in a family gathering who livens everything up with stories of  her recent body exam or her neighbour’s strange habit. In a good way. You know you have one of those in your family 😉
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With carbs and protein all mashed into one dish, you will only need something green & crunchy to complete the meal.
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I went for the stirfried lettuce route. Salad would be nice.
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Okay, last picture of the stew.
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Want more carbs in your meal as though the potatoes is not enough? Add bread. Or rice as hubs did. Because everything goes with rice. (His logic)
Beef & Lentils Stew 12

What stews have you made this year? Also, any recommendation on lentil recipes?


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“It is He that buildeth His stories in the heaven, and hath founded His troop in the earth; He that calleth for the waters of the sea, and poureth them out upon the face of the earth: The LORD is His name.” {Amos 9:6}

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Beef & Lentils Stew
 
Prep time
Cook time
Total time
 
Use any types of lentils you prefer. Just make sure to check if the chosen lentils require advance soaking time.
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 4-6
Ingredients
  • 2 tbsp Sunflower Oil
  • 16 oz OR 500g Stewing Beef, cut into 2 inch chunks
  • 2 cups OR 500ml Stock (I used chicken but beef or veal works)
  • 2 Pink Potatoes, washed & cut into large chunks
  • ½ cup Sun-Dried Tomatoes in Olive Oil, drained
  • 1 large Bay Leaf or 3 small ones
  • ¾ cups OR 150g Dhal Split Lentils, soaked briefly
  • 1 cup Tomato Puree
  • 1 Fresh Tomato, chopped
  • Salt & Freshly Ground Pepper
Steps
  1. Heat the sunflower oil in a large, heavy-based pan over a MED HIGH heat.
  2. Season beef chunks with salt & pepper then sear in batches if necessary, until golden brown all over. Remove & transfer to a bowl.
  3. Reduce heat to MED & add the potato the dish and let it cook for 1-2 minutes, stirring occasionally.
  4. Add the lentils, sun-dried tomatoes, bay leaf, tomato puree, chopped tomatoes & beef back to the dish.
  5. Stir well, then add the stock. Bring the stew to the boil. Cover & reduce to a simmer for 60-70 minutes until the beef is tender and the lentils are soft and cooked. Stir occasionally.
  6. Remove from the heat and adjust the seasoning to taste.
  7. Serve with a simple green salad.

Recipe adapted from: Tesco RealFood

Comments

  1. A rich stew is just perfect for cold winter! I will need many many bread to dip up all those tasty sauce! I have never made Indian food at home. It sounds a bit intimidating, but you make it look easy! I am craving for Indian food now…. Oh my, I am so hungry!

    • LOL. Thanks Lokness! 🙂 It wasn’t as finicky as I thought cooking lentils would be. 🙂 If I had the foresight, I might have made up some flat breads to go with this.

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