Beef, Mushroom And Lentil Stew
|Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned mushroom stems and pieces||4 Ounce (1 Can)|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Stalk celery||1 , sliced|
|Carrot||1 Large, sliced|
|Uncooked lentils||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Instant beef bouillon||1 Teaspoon|
Cook and stir meat, onion and garlic in dutch oven until meat is brown.
Drain off fat.
Stir in mushrooms (with liquid) and remaining ingredients; heat to boiling.
Reduce heat; cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes.
Remove bay leaf.