Beef and Lentil Stew

• 1 pound ground beef lean
• 1/2 cup onions chopped
• 1 clove garlic minced
• 4 ounces mushrooms, canned stems and pieces
• 16 ounces tomatoes, canned
• 1 each celery stalk, sliced
• 1 large carrots sliced
• 1 cup lentils uncooked
• 3 cups water
• 1/4 cup red wine optional
• 1 each bay leaves
• 2 tablespoons parsley leaves snipped
• 1 teaspoon salt
• 1 teaspoon beef stock instant
• 1/4 teaspoon black pepper

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the undrained mushrooms, and the remaining ingredients.
4. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
5. Remove the bay leaf and serve.

ground beef, onions, garlic, mushrooms, tomatoes, celery stalk, carrots, lentils uncooked, water, red wine, bay leaves, parsley, salt, beef, black pepper

Taken from recipeland.com/recipe/v/beef-lentil-stew-4696 (may not work)