Spiced Lentil Beef Stew
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Hearty lentils simmered with tender beef and mushrooms, infused with star anise and mild heat from red pepper flakes. Olive oil sautés onions and garlic, melding rich beef broth with fresh tomato and parsley for brightness. Slow-cooked until lentils soften, then finished with diced roast beef for protein and texture. A rustic, nut-free, dairy-free, gluten-free, egg-free soup with balanced spices and fresh herbs, warming and filling, perfect for chilly days or meal prep.
Prep:
25 min
Cook:
Total:
Servings:
4 servings
#beef stew
#lentils
#gluten free
#dairy free
#easy dinner
#slow cooker
#one pot meal
#healthy stew
Onions and mushrooms dirtying the pan. Olive oil wakes up the pan. Chili flakes crackle, little bursts of heat. Garlic slices melting. Beef broth bubbles patiently, stars float—anise holding secrets. Lentils soaking up stories, thickening the plot. Roast beef waits, cubed and eager. Bell pepper adds a hit of red, freshness in a bowl of earth tones. Coriander chopped carelessly, aroma sharp and green. Salt and pepper balancing like tightrope walkers. A slow simmer, a quiet hum in the kitchen. Waiting. Then warmth, filling bowls shadows can’t touch. A stew born from scraps and spice. No fuss. Big flavors pack weight.
Ingredients
- 1 large yellow onion sliced
- 250 g cremini mushrooms chopped
- 1.5 ml crushed red chili flakes adjust to taste
- 25 ml extra virgin olive oil
- 4 garlic cloves thinly sliced
- 2 liters beef stock
- 200 ml green lentils
- 1 whole star anise
- 400 ml cooked beef roast diced
- 1 small red bell pepper seeded and chopped
- 100 ml fresh coriander roughly chopped
- Salt and freshly ground black pepper
About the ingredients
Onions and mushrooms form the base, their sweetness and umami combining under olive oil’s gentle heat. Red chili flakes bring just a hint of fire; adjust them to your own tolerance, or swap for smoked paprika for a smoky twist. Garlic is sliced thin to release flavor without overwhelming. Green lentils hold shape well—they don’t dissolve into mash but get creamy edges. Star anise adds an unexpected hint of licorice, subtle in a sea of beef and broth. Roasted beef instead of raw adds convenience and layers of texture. Red bell pepper replaces fresh tomato here, introducing sweetness and a crunchy note. Fresh coriander replaces parsley—brighter and more herbaceous, but parsley also works if preferred. Season liberally at the end, salt pulls it all together.
Method
- Heat olive oil in a large pot over medium heat.
- Add sliced onions, mushrooms, and chili flakes. Season with salt and pepper. Cook stirring occasionally until onions soften and mushrooms brown, about 8 minutes.
- Stir in garlic. Cook 1 to 2 minutes more, careful not to burn.
- Pour in beef broth, add lentils and star anise.
- Bring to a boil, then reduce heat, cover and simmer for 40 minutes or until lentils are just tender.
- Stir in diced beef, red bell pepper and half the coriander.
- Simmer uncovered for 5 minutes to heat through and meld flavors.
- Taste, adjust seasoning. Sprinkle remaining coriander before serving.
Cooking tips
Start by sweating onions and mushrooms over medium heat to coax out moisture and deepen flavor—don’t rush this step. Add chili flakes early so their heat infuses the oil. Garlic joins briefly after, just enough to soften without burning. Bringing broth to a boil before adding lentils ensures they cook properly and absorb flavor. Cover during simmering keeps moisture and heat trapped, so lentils cook evenly. Checking lentils early prevents mushiness. Tossing beef in last warms it through while preserving tenderness. Stirring in chopped bell pepper near the end keeps it fresh and slightly crisp—add earlier for softer texture. Herbs go in last, their aroma lost if cooked too long. Taste frequently, adjust salt and pepper to elevate final complexity. A quick uncovered simmer before serving thickens the broth slightly and integrates flavors fully.
Chef's notes
- 💡 Sweat onions and mushrooms slowly. Low heat draws out natural sweetness. Don’t rush. Let mushrooms brown lightly. That umami builds deep layers beneath the broth. Add chili flakes early to flavor oil. Heat rises in bursts but controlled, so oil carries spice evenly. Garlic slices thin, short cook. Burn them? Bitter. Watch closely right after onion step. Use green lentils for shape hold. Not mushy but creamy edges. Avoid red lentils unless you want mush.
- 💡 Star anise whole. Don’t grind here. Drop in broth during simmer. Licorice hint sneaks out slowly. Keep lid on 40 minutes, moisture trapped. Lentils soften but won’t dissolve. Check early 35 minutes. Adjust. If softer wanted, longer but watch broth level. Diced roast beef last step — just heat through. Adds texture contrast. Early add makes it rubbery. Bell pepper chopped small, fold in late. Crisp, fresh bite remains. Swap coriander for parsley if you want herbal change. Add last-minute always.
- 💡 Use beef stock over broth if possible. Flavor richer, more concentrated. Olive oil base instead of butter keeps dairy free. Heat controlled medium. Avoid high heat: mushrooms can steam not brown. Salt near end. Lentils absorb salt differently during cooking. Adding salt too early toughens lentils. Simmer uncovered with beef and pepper at end to thicken broth slightly, integrate flavors, reduce excess liquid without drying out stew.
- 💡 Garlic sliced thin for subtle fragrant release. Crushed can overwhelm — sharper edges, harsher taste. Chili flakes quantity adjust to taste but early addition into oil. Fat carries spice evenly throughout dish. Removing star anise before serving. It doesn’t dissolve, overpowering if left. If unavailable, small cinnamon stick can offer warm depth but shifts profile. Don’t substitute fresh tomatoes for bell pepper here — texture and acidity changes final.
- 💡 Reserve some fresh coriander for garnish. Chopped roughly, aroma hits last. Cooked herbs lose brightness fast. Toss in just before serving. Cover when simmering lentils to trap steam, soften evenly. Stir gently occasionally. Avoid breaking lentils apart. When adding beef roast, fold in gently. Heavy stirring can shred meat pieces. Bell pepper chunks keep bite. Cook short for crunch — add earlier if soft needed.
Common questions
Can I use red lentils?
Red lentils cook faster. They tend to get mushy, break down. Texture changes stew body. Green lentils keep shape, cream up edges. Red might turn stew thicker, less rustic texture. Adjust timing if you try red. Tend to absorb more liquid too.
What if no star anise?
Skip or swap cinnamon stick small piece. Different flavor note but warmth stays. Star anise gives subtle licorice hint, unusual in stews, missing if omitted. Could try a cardamom pod for exotic aroma. Or just leave out. Broth still rich without it.
Roast beef tough?
Add last, low heat. High heat or too long makes it chewy. Cubed roast beef warms through, not cooks again. If meat tough, slice thin or use tender roast. Shredded leftover works too, simmers gently. Avoid boiling after adding beef.
How store leftovers?
Cool quickly, fridge within two hours. Use airtight container. Keep 3-4 days. Reheat gently, low heat. Can freeze up to 3 months. Thaw overnight fridge. Stir well before serving. Bell pepper texture softens after freezing. Coriander best fresh after thaw.
