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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups (8 fl oz) | beef broth, bouillon (consomme) condensed | 1 | cup | lentils | 1/2 | cup, chopped | Onion, chopped | 1/2 | cup, chopped | Carrots | 1/2 | stalk, large (11\"-12\" long) | celery | 1/3 | cup | parsley, fresh, chopped | 1 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | cayenne pepper | 1/2 | pound | beef stew meat, cut into 1 inch cubes | | pound | beef stew meat, cut into 1 inch cubes |
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Steps
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Sequence
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Step
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| | 1 | • Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in parsley. Ladle soup into bowls. |
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