Beef and lentil stew

Beef and Lentil Stew: History and Origin

Beef and lentil stew is a traditional dish with its roots in the peasant cuisine of various Latin American and European countries. This recipe emerged as a nutritious and economical option that utilizes accessible ingredients and easily adapts to different regions and palates.

In Latin America, this stew is often simply known as "estofado" or, in some places, as "lentil stew with meat." In countries like Mexico, Argentina, and Chile, lentils are an essential part of the daily diet due to their protein value and versatility. While in other countries, such as Colombia and Venezuela, stews with legumes and meat are consumed especially in cold seasons, providing warmth and energy.

This dish reflects a combination of European influences, especially Spanish, who introduced the stewing technique and various ingredients like red wine and bay leaves. Each country has adopted and adapted this recipe, varying the ingredients according to their availability, but maintaining the essence of a slowly cooked stew that combines meat and lentils for a comforting result.

How to Prepare Beef and Lentil Stew

Ingredients: Lean Ground Beef, Onion, Garlic, Mushroom Stems and Pieces, Stewed Tomatoes, Celery, Carrot, Lentils, Water, Red Wine, Bay Leaf, Salt, Beef Broth, Pepper, Parsley.

Preparation Steps:

Cook and stir the meat, onion, and garlic in a Dutch oven until the meat is browned.

Drain excess fat.

Add the mushrooms with their liquid and the remaining ingredients.

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

Remove the bay leaf and serve.

This stew is ideal to enjoy any time of the year and can be accompanied with rice, bread, or a fresh salad to complete a balanced and delicious meal.