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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Irish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef and Lentil Stew

Date Added: January 04, 2014
So good comfort food! It doesn,t get easier than this!


1 Pound Lean Ground Beef ;
1/2 Cup Onion Chopped, 1 Md
1 Unit Clove Of Garlic Minced
4 Ounces Mushrooms Pieces
16 Ounces Stewed Tomatoes 1 Cn
1 Unit Celery Sliced
1 Unit Carrot Lg, Sliced
1 Cup Lentils Uncooked
3 Cups Water hot
1/4 Cup Red Wine Optional
1 Unit Bay Leaf Crumbled
2 Tablespoons Parsley Snipped
1 Teaspoon Salt to 1 ts
1 Teaspoon Beef Instant
1/4 Teaspoon Pepper hot red
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1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.

2. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients.

3. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, Sulfites, Garlic, Alcohol, Celery, Beef, Onion allergies.
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