Beef & lentil stew

6 Servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Lean Ground Beef
½	cup	Onion; Chopped, 1 Md
1	each	Clove Garlic; Minced
4	ounces	Mushroom Stems & Pieces;1 Cn
16	ounces	Stewed Tomatoes; 1 Cn
1	each	Celery Stalk; Sliced
1	each	Carrot; Lg, Sliced
1	cup	Lentils; Uncooked
3	cups	Water
¼	cup	Red Wine; Optional
1	each	Bay Leaf
2	tablespoons	Parsley; Snipped
1	teaspoon	Salt
1	teaspoon	Beef Bouillon; Instant
¼	teaspoon	Pepper

Directions

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