Beef And Lentil Stew

• 1 lb. beef for stew, cut into 1-inch cubes
• 2 Tbsp. flour
• 2 Tbsp. vegetable oil
• 1 c. lentils, rinsed and drained
• 1 (14 1/2 oz.) can stewed tomatoes
• 1/4 c. soy sauce
• 2 to 3 tsp. diced jalapeno peppers
• sour cream
• diced red bell pepper
• chopped cilantro

1. Coat cubed beef with flour and brown in hot oil on all sides in a Dutch oven or large saucepan.
2. Add lentils, tomatoes, soy sauce and 1 3/4 cups water.
3. Stir once.
4. Cover and simmer 2 hours or until beef and lentils are tender, stirring mixture gently occasionally.
5. Stir in jalapeno peppers and cook only until heated. Serve with sour cream, cilantro and diced red bell pepper, as desired.
6. Crusty French bread and a salad make a nice meal.

beef for stew, flour, vegetable oil, lentils, tomatoes, soy sauce, jalapeno peppers, sour cream, red bell pepper, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797682 (may not work)