California Fig Beef Lentil Stew
Celebrating the Quality of California Figs
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Cooking tools:
- Stockpot
- Stove
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 1/4 pounds lean beef stew meat, cut into 1-inch cubes
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 5 cups beef broth
- 1 cup dry brown lentils
- 1 cup chopped turnip
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped California Dried Figs
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