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Before you jump to Beef Stew with Oyster Mushrooms and Green Lentils recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Consider the stairs. Rather than using an elevator, walk up the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if you do live or work on one of the top floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Lots of people choose the easy elevator ride instead of making an effort on the stairs. Even if you only have one flight to climb, climbing along it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let’s go back to beef stew with oyster mushrooms and green lentils recipe. To make beef stew with oyster mushrooms and green lentils you only need 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:

1. Prepare 8 oz beef, cut into 1 inch long strips
2. Prepare 2 tsp French Picnic sea salt, divided
3. Use 1 Cooking oil, as needed
4. Take 4 oz oyster mushrooms, bite size pieces
5. Provide 3/4 cup onion, diced
6. Take 2 clove garlic, minced
7. Provide 2 carrots, sliced
8. You need 1 cup tomato sauce
9. Take 4 oz reduced beef stock
10. Provide 5 each thyme sprigs
11. Use 1 each bay leaf, fresh
12. Use 1 cup green lentils
13. Take 2 cup water

Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:

1. After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
2. Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and - garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring.
3. Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
4. Remove herbs, and adjust seasoning to taste.
5. Ladle into two bowls. Serve and enjoy!

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