Ground Beef Lentil Stew

Nothing beats soups and stews in the wintertime. This ground beef lentil stew is, healthy,filling  and economical too!

Ground Beef Lentil Stew

• 1 pound ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 stalk celery, diced
• 2 large carrots,  sliced
• 1 can (16 ounces) stewed tomatoes
• 1 can (4 ounces) sliced mushrooms, drained
• 1 cup uncooked lentils
• 3 cups water
• 1/4 cup red wine (optional)
• 1 bay leaf
• 1 beef bouillon cube
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons dried parsley

Brown the ground beef, onion and garlic in a large stockpot until no longer pink. Drain. Add remaining ingredients and stir to combine.

Bring mixture to a boil then reduce heat and simmer, covered for approximately 40 minutes or until the lentils and vegetables are tender. Remove bay leaf before serving.

Serving suggestion: Serve ground beef lentil stew with crusty bread and a tossed green salad to round out the meal.