Crock Pot Beef Lentil Stew

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

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

Try More Recipes:

• Crock Pot Beef Heart
• Crock Pot Beef Flank Steak
• Crock Pot Beef Enchilada Soup

Crock Pot Beef Lentil Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

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.