Fragrant Beef Stew with Collard Greens and Lentils recipe provided by the Certified Angus Beef® brand.

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Fragrant Beef Stew with Collard Greens and Lentils

Serves 6-8
Cuisine: Ethiopian
Category: Soups & Stews, One Pan
Tender bottom round roast, nutty lentils, and collards stewed with tomatoes and aromatic spices. Make Fragrant Beef Stew with Collard Greens and Lentils for a hearty meal with phenomenal flavor.
Prep Time
20 mins
Other Time
Cook Time
3 hrs
Total Time
3 hrs 20 mins
  • 2 pounds Certified Angus Beef ® bottom round roast or shoulder clod roast, cut into 1-inch cubes
  • 1 tablespoon Chinese five spice
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon canola oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 1 tablespoon tomato paste
  • 1 quart (32-ounces) beef stock
  • 1 cup water
  • 1 (28-ounce) can crushed tomatoes
  • 1 bunch collard greens, stem removed and rough-chopped
  • 4 Yukon gold potatoes, each cut into twelve pieces (3/4-inch chunks)
  • 1/2 cup green lentils
  1. In a small mixing bowl, combine five spice, salt, pepper, coriander, cumin and cayenne. Season roast cubes with 1-tablespoon of seasoning mix and reserve the rest for the stew.
  2. In a Dutch oven or heavy pot with a lid, heat oil over medium high heat. Working in batches, sear cubes on two sides and reserve to a clean plate.
  3. Lower heat to medium, add onion, garlic, carrot, tomato paste and remaining spice blend; sauté for 2-3 minutes, stirring occasionally.
  4. Stir in beef stock and water, scraping up any browned bits stuck to the bottom of the pan. Add tomatoes and collard greens; bring to a boil, return beef cubes to the pan, lower heat to low and simmer 1 1/2 hours, uncovered.
  5. Add potatoes and lentils; cover and simmer over low heat 1 hour or until potatoes and lentils are tender.
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