Beef and Lentil Crockpot Stew

I make this recipe every week in the crockpot and have it for either a lunch or dinner each day. It’s simple and delicious. I use beef shank seasoned with salt and pepper.  

Add in whatever combination of onion, garlic, carrot, etc. that you like.

I soaked a cup of lentils overnight and rinsed them.

Add the lentils to the crockpot with whatever seasoning you like. I used oregano and bay leaf.

Add a can of tomato sauce, and an additional 1/2 can of filtered water.

Set on high for 6 hours. (after five I added in  a cup of frozen peas)

I had a serving today and it made six additional servings. Portioning it out in these jars makes it so easy to grab a serving and heat it up.

I usually eat this within a few days, but if you want to, you can freeze it for another time. I wouldn’t freeze it in the canning jars, sometimes the freezing will cause them to burst.


"Our dreams drench us in sense, and sense steeps us again in dreams." ~Amos Bronson Alcott