-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
Healthy Eating
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Chop 4 carrots, 4 parsnips, 2 onions and 4 beets uniformly, so they roast evenly. Spread root vegetables in a single layer on a baking sheet, coat with 3 tablespoons extra-virgin olive oil, and add garlic, sea salt, and ground pepper. Mix. Roast in oven for 45 minutes. Heat 3 tablespoons olive oil in a large pan on medium-high. Lightly toss the beef cubes in flour and add to pan. Sear for a few minutes on all sides until meat has a crisp exterior. Deglaze the pan with red wine. Transfer the beef and juices into a big pot and add the halved carrot, organic beef stock, halved celery stalk, fresh parsley, bones (from the fore shank), bay leaves, thyme, and peppercorns. Cover and simmer for 2 hours, check on stew occasionally, remove the scum from the surface of the stew. Remove and discard the soggy carrot halves, celery, bones, and herbs. Add the roasted vegetables, red lentils, and pinch brown sugar and let simmer an additional 20 minutes. Serve the stew in bowls topped with fresh, minced parsley.
Per serving (based on 4 servings): Calories 587; Total Fat 23 grams; Saturated Fat 4 grams; Protein 42 grams; Total Carbohydrate 49 grams; Sugar: 16 grams; Fiber 11 grams; Cholesterol 44 milligrams; Sodium 980 milligrams;
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Zucchini Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By victoriaoke
on February 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made a Vegetarian version of this; swapped Beef for Baby Portobello Mushrooms and used Veggie Stock. It was seriously awesome.
By jmeyer333
Norristown, PA
on January 31, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love her recipes and where can I get that skeleton dress!!!!!!!!!
By tracieknits
on November 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I freakin love this stew. I have used red lentils before, so I knew exactly what they would do when I read this recipe and I got really excited to try itl -- fantastic and healthy addition! This is our new favorite. ETA I'm completely lazy and I make the stew in my big le creuset pot. It's wicked hard to not eat the roasted veggies before they go in the stew, so I recommend making some extra and putting the veggies on two sheets, so you have snacking veggies while you're cooking.
Read all 9 reviews