Cuban Beef Stew with Red Lentils and Apples

Satisfying and easy to prepare!


2 lbs stew meat chunks

4 T olive oil

¾ C large dice celery

2 C large dice carrots

1 ¼ C large dice white onion

2 large garlic cloves diced small

2 Knorr beef bouillon cubes dissolved in 4 C boiling water

1 ½ C tap water

1 ½ C Large dice Granny Smith apples, unpeeled

1/3 C dark raisins

1/3 C red lentils (plain lentils fine, too.)

½ t each: ground thyme, ground ginger, ground coriander, ground cumin, ground cinnamon

1 t kosher salt

½ t black pepper

¼ C sliced Italian leaf parsley for garnish


  • Heat a large Dutch oven to very hot. Add the 3 T oil. When oil is shimmering add the beef. Let it sear and caramelize a bit but not cook all the way through, tossing as it cooks to brown all sides. About 4-5 minutes. If you see moisture forming, drain it off. You don’t want steamed beef!
  • Now add the carrots, celery, and onion. Stir and let cook until onions are a translucent, about 3 minutes. Now, add the garlic and stir. Add the spices and salt and pepper, the apple, raisins, and then the beef bouillon cube stock.
  • Cover, lower heat, and let cook for 80 minutes on a very low bubble. Make sure it is bubbling, but not a hard boil.
  • After the 80 minutes remove lid, add the lentils and 1 ½ C water. Stir. Bring to boil, then lower heat again and let cook for 10 minutes or until lentils are soft. Taste and add salt and pepper if needed. Stir in a bit of the parsley and then use the remaining parsley to garnish the stew.
  • SERVE.

©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.

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