Beef Stew With Lentils - cooking recipe

Ingredients

1 lb. boneless beef chuck steak or lamb stew meat, trimmed of all fat
nonstick cooking spray
7 c. beef broth
1 c. chopped onion
1 c. sliced celery
1 c. sliced carrot
1 1/2 c. lentils, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1 bay leaf
1 (9 oz.) pkg. frozen Italian style green beans

Preparation

Cut meat into 1/2-inch pieces.
Spray a 4-quart Dutch oven with nonstick coating.
Brown the meat, half at a time, over medium-high heat.
Drain fat.
Return all meat to pan.
Add the broth, onion, celery and carrot.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add the lentils, undrained stewed tomatoes and bay leaf.
Return to boiling; reduce heat to medium.
Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened.
Add beans.
Cover; cook for 10 minutes more or until beans are tender.
Remove bay leaf.
Ladle stew into bowls.
Yield:
8 servings.