Ingredients

• 1 tbsp olive oil or beef drippings
• 1 lb (450g) stewing beef (chuck or round), cut into 1″ cubes
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 oz (225g) cremini or button mushrooms, halved
• 3 garlic cloves, minced
• 1 cup dried brown or green lentils, rinsed (not red—they dissolve)
• 4 cups low-sodium beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary (crushed)
• 2 bay leaves
• Salt & black pepper to taste
• 1½ lbs (700g) Yukon Gold potatoes, peeled and cubed
• Optional: 1 tbsp Worcestershire sauce or ½ cup frozen peas (added at end)

Instructions

Heat oil in a large Dutch oven over medium-high. Season beef with salt and pepper; sear in batches until deeply browned. Remove and set aside.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add mushrooms; cook 4–5 min until golden. Stir in garlic; cook 30 sec.
Return beef to pot. Add lentils, broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire (if using). Bring to a simmer.
Cover and reduce heat to low. Cook gently for 1 hour, stirring occasionally.
Add potatoes; continue simmering uncovered 30–40 min, until potatoes and lentils are tender and stew is thickened.
Discard bay leaves. Stir in peas (if using). Adjust seasoning—lentils absorb salt, so taste carefully!
Serve hot in deep bowls, garnished with fresh parsley or a drizzle of olive oil.