Fall weather has arrived and we are here for it! Fall is my favorite time for camping, and there’s nothing that beats a weekend getaway in your new or used RV with crisp, foggy mornings, cool evenings, and a hearty bowl of stew. Check out this easy camping recipe for Beef & Lentil Stew for an easy recipe that will fill you up!
Beef & Lentil Stew
- 2 tablespoons all purpose flour
- 1 lb stew meat, cut into pieces
- 2-4 tablespoons cooking oil
- 4 carrots, skinned and diced
- 1 onion, diced
- 1 celery stalk, coarsely chopped
- 1 14.5 can petite diced tomatoes
- 4 baby red potatoes, diced
- 1 teaspoon minced garlic
- 1 cup dry lentils
- 32 oz container beef broth
- 1 ½ teaspoon dried rosemary
- Salt and pepper, to taste
Prep-ahead pro tip: if I have leftover carrots, onions, and celery that are a bit past their prime, I chop them up, combine them into a food storage bag, and store them in the freezer. This “power trifecta” of veggies are an ideal base for many soups and stews. In a similar way, you can prep these three in advance and have them ready to dump in the soup pot.
- Lightly coat the stew meat pieces in the flour. Set meat aside and discard the remaining flour.
- Heat oil in a 6 quart soup pot and sear the beef on all sides until it’s browned (3-5 minutes). Remove meat from the pot and set aside.
- Add the carrots, celery, and onion to the pot. Cook until softened and onions are translucent (about 5 minutes), adding a bit more oil if necessary to keep it from sticking.
- Add the tomatoes with juice, lentils, beef broth, garlic, rosemary, and browned beef to the vegetables in the pot. Stir well to combine.
- Simmer at low heat for 30-40 minutes, partly covered with lid, stirring occasionally.
- Add diced potatoes and cook until tender, another 15-20 minutes.
The lentils in this stew help bulk it up and add amazing flavor! You’ll also appreciate how this is a “one pot meal” and that you don’t have lots of extra dirty dishes.