Beef Stew With Lentils

• 1 lb. boneless beef chuck steak or lamb stew meat, trimmed of all fat
• nonstick cooking spray
• 7 c. beef broth
• 1 c. chopped onion
• 1 c. sliced celery
• 1 c. sliced carrot
• 1 1/2 c. lentils, rinsed and drained
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 bay leaf
• 1 (9 oz.) pkg. frozen Italian style green beans

1. Cut meat into 1/2-inch pieces.
2. Spray a 4-quart Dutch oven with nonstick coating.
3. Brown the meat, half at a time, over medium-high heat.
4. Drain fat.
5. Return all meat to pan.
6. Add the broth, onion, celery and carrot.
7. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
8. Add the lentils, undrained stewed tomatoes and bay leaf.
9. Return to boiling; reduce heat to medium.
10. Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened.
11. Add beans.
12. Cover; cook for 10 minutes more or until beans are tender.
13. Remove bay leaf.
14. Ladle stew into bowls.
15. Yield:
16. 8 servings.

boneless beef chuck steak, nonstick cooking spray, beef broth, onion, celery, carrot, lentils, tomatoes, bay leaf, italian style green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287658 (may not work)