Beef and Lentil Stew

Ingredients

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

Instructions

1. 1

   Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.

2. 2

   Add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. Add more oil if necessary.

3. 3

   Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.

4. 4

   Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.