Prep Time::15 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
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2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
4 cups beef broth
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste
Directions
Pour flour into a shallow bowl; dredge steak cubes in flour. Heat oil in a large skillet over high heat; sear steak cubes on all sides until browned, 3 to 5 minutes. Remove from skillet; set aside.
Add carrots, onion, celery, and garlic to same skillet; cook until softened, about 5 minutes. Add more oil if necessary.
Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
Add potatoes; simmer until lentils and potatoes soft, about 20 minutes. Season with salt and black pepper.