Beef & Lentil Stew


1 pound organic grass-fed ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
6 cups water
2 cups organic beef stock
1 tsp salt
1/2 tsp lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add to a large crock pot. Layer with the potatoes, celery, carrots, and lentils. Combine the water, stock, salt and lemon-pepper; pour over vegetables.

Cover and cook on low for 6 hours or until veggies are tender.