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Easy Beef Stew Recipe with Garlicky Croutons

This easy beef stew recipe is packed with deep, rich flavors, combining tender beef, lentils, farro, and aromatic spices for a comforting meal.
A hint of harissa adds warmth, while Parmesan and fresh lemon balance the dish. Topped with crispy garlicky croutons, this hearty stew is both satisfying and simple to make.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Stew
Servings 6

Ingredients
  

For the Stew

  • 3 large carrots
  • 1 fennel bulb
  • 1 large yellow onion
  • 4 garlic cloves
  • 1 cup dried French green lentils
  • 10 cups low-sodium beef stock three 1-quart containers
  • 2 pounds beef stew meat
  • 1 cup farro
  • 2 dried bay leaves
  • 1 to 2 tablespoons mild harissa 1 tbsp for flavor, 2 tbsp for a spicier kick
  • 2 tablespoons tomato paste
  • ¾ teaspoon ground cumin
  • 1 lemon zest and juice
  • 1 8-ounce block Parmesan cheese
  • Kosher salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 large bunch collard greens

For the Garlicky Croutons

  • 4 thick or 6 thin slices of any quality bread
  • Extra-virgin olive oil
  • Kosher salt to taste
  • ¼ teaspoon garlic powder

Instructions
 

Prepare the Vegetables

  • Roughly chop the carrots, fennel, and onion.
  • Add them to a food processor with the garlic and pulse until finely chopped (about 10-15 pulses). If preferred, chop everything finely by hand.

Cook the Stew

  • Transfer the chopped vegetables to a large stockpot.
  • Stir in the lentils, beef stock, beef, farro, bay leaves, harissa, tomato paste, and cumin.
  • Grate the lemon zest directly into the pot and set the remaining zested lemon aside.
  • Cut off the rind of the Parmesan cheese and add it to the pot (set the cheese aside for serving).
  • Season with salt and black pepper. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 2 hours. Stir every 20 minutes.
  • During the last 30 minutes of cooking, chop the collard greens and stir them into the stew.

Make the Croutons

  • Cut the bread into ½-inch cubes, making about 4 cups.
  • Heat a large skillet over medium-high heat and add a generous amount of olive oil.
  • Toss the bread in the hot oil, stirring to coat evenly.
  • Spread the bread out in a single layer and sprinkle with salt and garlic powder.
  • Let cook undisturbed for 3-5 minutes until golden brown on one side. Stir and cook for another 3-4 minutes until all sides are golden.
  • Remove from heat and let cool.

Final Touches

  • If a layer of fat forms on the stew’s surface, skim it off with a spoon.
  • Remove the Parmesan rind and bay leaves.
  • Halve the zested lemon and squeeze its juice into the stew, then stir to combine.

Serve and Enjoy

  • Ladle the stew into bowls.
  • Top generously with the garlicky croutons and plenty of freshly grated Parmesan cheese.
  • Enjoy warm!

Notes

Slow Cooker Option
  1. Combine all stew ingredients in a slow cooker.
  2. Cover and cook on low for 6 hours.
  3. Follow the same steps for the croutons and serving.
Keyword Beef stew with croutons, Best homemade beef stew, Cozy winter stew recipes, Easy beef stew recipe, easy recipe, Healthy beef stew with lentils, One-pot beef stew recipe, Slow cooker beef stew
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