Cozy Beef and Lentil Stew
A rich, comforting beef and brown lentil stew simmered with root vegetables in a savory herb broth. It is exceptionally easy to reheat for late nights and naturally free of gluten, nuts, and fish.
Prep
15 min
Cook
45 min
Total
60 min
Makes
4 servings
Created together. Shared with you.
Made by Kimberley + Lila
Kimberley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
45 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot
Time saver
Reheating: This stew tastes even better the next day! Reheat single portions in the microwave for 2 minutes, or warm the entire batch on the stovetop over medium-low heat, adding a splash of water if it has thickened too much.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat the olive oil in a large…
- 01
Heat the olive oil in a large…
Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
Tap card to mark done - 02
Add the lean ground beef to the…
Add the lean ground beef to the pot, breaking it up with a wooden spoon. Cook for 5 to 6 minutes, or until browned and no longer pink. Drain any excess fat if desired.
Look for: browned and no longer pink
Tap card to mark done - 03
Add the yellow onion
Add the yellow onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
Look for: the vegetables begin to soften
Tap card to mark done - 04
Stir in the minced garlic
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Pour in the beef broth and canned…
Pour in the beef broth and canned crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pot.
Tap card to mark done - 06
Add the dry brown lentils to the…
Add the dry brown lentils to the pot and stir to combine. Bring the liquid to a boil.
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Reduce the heat to low
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 35 to 40 minutes, or until the lentils are completely tender.
Look for: the lentils are completely tender
Tap card to mark done - 08
Stir in the fresh baby spinach and…
Stir in the fresh baby spinach and let it wilt in the hot stew for 2 minutes before serving.
Allow: 2 minutes
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