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Beef, Mushroom And Lentil Stew

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Ingredients
  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)
  Bay leaf 1
  Snipped parsley 2 Tablespoon
  Salt 2 Teaspoon
  Instant beef bouillon 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef

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