Ingredients Original recipe yields 8 servings Ingredient Checklist 2 tablespoons all-purpose flour 1 pound flank steak, cut into 1/2-inch cubes 2 tablespoons oil, or more as needed 4 carrots, chopped 1 onion, diced 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 cup dry lentils 4 cups beef broth 2 teaspoons dried rosemary 11 ounces baby potatoes with skin 1 pinch salt and freshly ground black pepper to taste Directions Instructions Checklist Step 1 Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside. Step 2 Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary. Step 3 Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes. Step 4 Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
