Ingredients

• 1 lb lean beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 3/4 cup brown or green lentils, rinsed and drained
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 6 oz mushrooms, sliced
• 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 1/2 cups baby spinach
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the beef dry with paper towels and season lightly with salt and black pepper.
2. Heat the olive oil in a large skillet or cast-iron skillet over medium-high heat.
3. Working in batches if necessary, brown the beef for 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
4. Add the lentils, carrots, celery, onion, mushrooms, garlic, and diced tomatoes to the slow cooker.
5. Whisk the tomato paste into the beef broth until mostly smooth, then pour the mixture into the slow cooker.
6. Add the thyme, smoked paprika, rosemary, cumin, salt, black pepper, and bay leaf.
7. Stir gently, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef and lentils are tender.
8. During the final 10 to 15 minutes, stir in the baby spinach and allow it to wilt into the soup.
9. Remove and discard the bay leaf.
10. Taste and adjust the salt and pepper. Add a small amount of additional broth if a thinner soup is desired.
11. Ladle into bowls, finish with fresh parsley, and serve hot.