Beef And Lentil Stew

• 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
• 1 (14.5 ounce) can diced tomatoes
• 1 cup dry lentils
• 4 cups beef broth
• 2 teaspoons dried rosemary
• 11 ounces baby potatoes with skin
• 1 pinch salt and freshly ground black pepper to taste

1. Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
2. Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
3. Add tomatoes with juice, lentils, beef broth, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
4. Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

flour, flank steak, oil, carrots, onion, celery, garlic, tomatoes, lentils, beef broth, rosemary, potatoes, salt

Taken from www.allrecipes.com/recipe/268644/beef-and-lentil-stew/ (may not work)