Name: Crock Pot Beef Lentil Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 1 Tbsp olive oil; 32 oz beef stock; 3 carrots, diced; 1 onion, diced; 2 celery ribs, diced; 2 lbs beef stew meat; 1 lb green or brown lentils; 2 cloves garlic; 2–3 sprigs thyme; 2 bay leaves; 1 Tbsp rosemary; ¼ tsp crushed red pepper flakes; 1 tsp salt; 3 cups chopped kale

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This Crock Pot Beef Lentil Stew recipe is hearty and wholesome, which uses beef stew meat and lentils for a protein- and fiber-packed meal. It’s a classic, foolproof recipe, ready in about 8 hours and 15 minutes.

Crock Pot Beef Lentil Stew Ingredients

1 Tbsp olive oil
32 oz low-sodium beef stock
3 carrots, diced
1 white onion, diced
2 celery ribs, diced
2 lbs beef stew meat (or chuck roast, cubed)
1 lb dried lentils (green or brown)
2 cloves garlic
2–3 sprigs fresh thyme (or about 1 tsp dried)
2 bay leaves
1 Tbsp chopped fresh rosemary (or 1 tsp dried)
¼ tsp crushed red pepper flakes
1 tsp salt
Wait to add: 3 cups chopped kale, stems discarded

How To Make Crock Pot Beef Lentil Stew

Add ingredients to slow cooker: Drizzle olive oil into the slow cooker. Add garlic, onion, carrot, celery, and beef.
Check lentils: Sort lentils to remove any small rocks, then add them to the slow cooker.
Add liquids and seasonings: Pour in beef stock, then add thyme, rosemary, bay leaves, salt, and crushed red pepper flakes.
Cook until tender: Cover and cook on Low for 6–7 hours or High for 4–5 hours.
Add kale: Remove thyme stems and bay leaves, then stir in kale. Cook an additional 30–60 minutes until kale is tender.
Serve: Ladle into bowls and enjoy warm.

Recipe Tips

Best lentils to use: Green, brown, or black lentils hold their shape well; avoid red lentils for this recipe.
Soaking lentils: Optional, but soaking for a couple of hours can make them easier to digest.
Flavor boost: Add a splash of red wine or balsamic vinegar for depth.
Make ahead: This stew freezes well for up to 2 months in portioned containers.
Texture tip: For a thicker stew, mash a small portion of lentils before serving.

What To Serve With Crock Pot Beef Lentil Stew

This hearty stew pairs well with:

Crusty bread or baguette slices
Simple green salad
Roasted vegetables
Garlic bread

How To Store Crock Pot Beef Lentil Stew

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Keep in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

Beef Lentil Stew Nutrition Facts

Calories: 331
Carbohydrates: 52g
Protein: 23g
Fat: 4g
Saturated Fat: 1g
Sodium: 719mg
Fiber: 25g
Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use ground beef instead of stew meat?
Yes, but brown it first and reduce the cooking time slightly.

Can I skip the kale?
Yes, or substitute spinach or Swiss chard for a softer green.

How do I make it spicier?
Increase crushed red pepper flakes or add diced jalapeño.

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Crock Pot Beef Lentil Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

331

kcal

A hearty, protein-rich beef and lentil stew slow-cooked with fresh vegetables and herbs for a cozy, nutrient-packed meal.

Ingredients

1 Tbsp olive oil
32 oz beef stock
3 carrots, diced
1 onion, diced
2 celery ribs, diced
2 lbs beef stew meat
1 lb green or brown lentils
2 cloves garlic
2–3 sprigs thyme
2 bay leaves
1 Tbsp rosemary
¼ tsp crushed red pepper flakes
1 tsp salt
3 cups chopped kale

Directions

Add olive oil, garlic, onion, carrot, celery, and beef to slow cooker.
Sort and add lentils.
Add stock, herbs, bay leaves, salt, and red pepper flakes.
Cook on Low 6–7 hours or High 4–5 hours.
Remove thyme stems and bay leaves, stir in kale, and cook 30–60 minutes more.
Serve warm.