Slow Cooked Beef Lentils Recipes

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BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

CROCK POT BEEF LENTIL SOUP



Crock Pot Beef Lentil Soup image

This recipe was printed in our local paper. I was looking for recipes to use the soup bones I got when purchasing a side of beef from our local farmer. This is thick and rich and so easy to toss in the crock pot. Set your bread-maker to be ready when the soup is done, and dinner is served!

Provided by KeyWee

Categories     Lentil

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs soup bones with meat
3 carrots, peeled &, chopped
3 medium potatoes, peeled &, chopped
1 large onion, peeled &, chopped
3 stalks celery, chopped
1 (28 ounce) can chopped tomatoes, undrained
6 cups water
6 beef bouillon cubes, crushed
1/2 lb lentils, rinsed
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
3 cups shredded cabbage

Steps:

  • In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
  • Cover& cook on low 8 hours or until lentils are tender.
  • Remove beef from bones, shred and and return to pot.
  • Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

SLOW COOKER LENTIL-BEEF STEW



Slow Cooker Lentil-Beef Stew image

Provided by Tia Mowry

Categories     main-dish

Time 12h55m

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup all-purpose flour
2 pounds beef chuck, cut into 1-inch cubes
4 tablespoons grapeseed oil
5 cups beef broth
2 carrots, sliced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks
1 potato, cut into chunks
1 cup brown lentils
1/4 cup soy sauce
2 teaspoons beef bouillon base
1 teaspoon red pepper flakes
3 sprigs thyme
1 bay leaf

Steps:

  • For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
  • For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
  • Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
  • Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
  • Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

20 BEST SLOW COOKER CURRIES RECIPE COLLECTION



20 Best Slow Cooker Curries Recipe Collection image

If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 20

Slow Cooker Cashew Chicken
Slow Cooker Chicken Tikka Masala
Slow Cooker Tofu Butter Chicken (Vegan)
Easy Slow Cooker Lamb Curry
Slow Cooker Vegetable Korma
Easy Slow Cooker Shrimp Curry
Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chickpea and Potato Curry
Slow Cooker Thai Red Beef Curry
Slow Cooker Chana Masala
Slow Cooker Beef Curry
Slow Cooker Indian Lentils
Slow Cooker Coconut Quinoa Curry
Slow Cooker Vegetable Curry
Slow Cooker Chicken Korma
Slow Cooker Thai Chicken And Wild Rice Soup
Slow Cooker Butternut Squash Lentil Curry
Slow Cooker Pumpkin, Chickpea, u0026amp; Red Lentil Curry
Slow Cooker Chicken Saag Curry
Slow Cooker Lamb Rogan Josh

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

SLOW COOKED BEEF & LENTILS



Slow Cooked Beef & Lentils image

Make and share this Slow Cooked Beef & Lentils recipe from Food.com.

Provided by children from A to Z

Categories     Lentil

Time 6h30m

Yield 8 cups, 10-12 serving(s)

Number Of Ingredients 13

1 medium onion
3 whole cloves
5 cups water
1 lb lentils
1 teaspoon salt
1 bay leaf
1 lb ground beef, browned and drained
1/2 cup ketchup
1/4 cup molasses
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 onion, finely chopped

Steps:

  • Stick cloves into whole onion. Set aside.
  • In large saucepan, combine water, lentils, salt, bay leaf, and whole onion with cloves.
  • Simmer 30 minutes.
  • Meanwhile, combine all remaining ingredients in slow cooker.
  • Stir in simmered ingredients from saucepan.
  • Add additional water if mixture seems dry. ( I added 1-1/2 cups of additional water).
  • Cover.
  • Cook on low 6-8 hours. (check to see if lentils are tender).
  • Top with sour cream and/or salsa when serving, if desired.
  • This also freezes well.

Nutrition Facts : Calories 208.7, Fat 7.2, SaturatedFat 2.7, Cholesterol 30.8, Sodium 408.3, Carbohydrate 23.7, Fiber 4.2, Sugar 11.9, Protein 13.1

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