Submitted by Lynne Almasy of Hubbard, OH
Ingredients:
Ingredients:
- 2# stew meat
- 1 tsp salt
- sprinkle of pepper
- 3 tbsp oil
- 1 medium chopped onion
- 1 clove garlic smashed
- 3 tbsp flour
- 5C beef broth
- 3 medium potatoes, peeled and diced
- 1 parsnip peeled and diced-this is the secret flavor ingredient
- 3 carrots, peeled and cut into 1/4 inch pieces
- 3/4C brown lentils
- 1 bag, fresh spinach
Directions:
- In a dutch oven over medium heat (I use cast iron), brown beef, onions, and garlic in oil.
- Sprinkle with flour and stir. Add beef broth. Bring to a boil and add parsnip, potatoes, and carrots.
- Cover and bake at 350 degrees for 2 hours.
- Remove from oven and place on a burner. bring to a boil and add lentils, cover and simmer for 20 minutes or until lentils are tender.
- Uncover and add spinach. Cook until spinach is wilted.
- Serve over homemade spaetzle, rice or mashed potatoes or by itself in a bowl.
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Ingredients:
- 2# stew meat
- 1 tsp salt
- sprinkle of pepper
- 3 tbsp oil
- 1 medium chopped onion
- 1 clove garlic smashed
- 3 tbsp flour
- 5C beef broth
- 3 medium potatoes, peeled and diced
- 1 parsnip peeled and diced-this is the secret flavor ingredient
- 3 carrots, peeled and cut into 1/4 inch pieces
- 3/4C brown lentils
- 1 bag, fresh spinach
- In a dutch oven over medium heat (I use cast iron), brown beef, onions, and garlic in oil.
- Sprinkle with flour and stir. Add beef broth. Bring to a boil and add parsnip, potatoes, and carrots.
- Cover and bake at 350 degrees for 2 hours.
- Remove from oven and place on a burner. bring to a boil and add lentils, cover and simmer for 20 minutes or until lentils are tender.
- Uncover and add spinach. Cook until spinach is wilted.
- Serve over homemade spaetzle, rice or mashed potatoes or by itself in a bowl.
Ingredients:
Directions:
