Beef Mung Bean Stew

Today has been an awesome day.  Maggie and I got out this morning while it was actually a bit cooler than usual and alternately walked/jogged for about an hour.  Sometimes I worry about my knees because over the years I have not been the most careful in taking care of them.  I do a lot of work and lift a lot of things that I shouldn’t.  However, when an idea strikes I don’t want to wait and I usually find a way to get it done.  Anyhow, I felt great afterwards and that’s all that matters.  My Camaro needed to be registered so I took care of that, checked the post office box and found my new citrus juicer.   One more thing to add to my newly organized utensil drawer.  The lake appeared pretty calm so I took my kayak out for a quick spin.  The wind picked up and cut that trip short so the yard got mowed instead.  Ready to get started on dinner.  Intermission………………..

cabFor dinner tonight we are having lentil beef stew-something that I just ‘made up’ as I went along.  I had the beef left over from the tamale pie that I made on Sunday, the cabbage and potatoes needed to be used and the mung beans just sounded good.  I like these beans because they cook really fast and have a somewhat nutty flavor. They can also be sprouted or ground for recipes but I prefer to cook them.  They are very small so they are barely visible in the photo.  I used chicken broth with the beef because I like the flavor of the two together and it doesn’t taste overly ‘beefy’.  This stew really turned out great and I think my husband will enjoy it as well even though he prefers ‘manly meals’.  I feel that this stew does qualify as healthy and that is my goal right now.  I have been reading so many blogs, taking notes of ideas and recipes and look forward to trying many of them.  I do, I do, I do want to make a dessert and am leaning toward rice pudding (with a twist of course).  Check back later and see what the twist is.


  • 1 pound lean ground beef, cooked and drained
  • 4 cups chicken broth
  • 1 cup savoy cabbage
  • 1 cup mung beans, cooked
  • 1-1/2 cups potatoes, peeled and diced
  • 1 Tablespoon green onion, chopped
  • 1/3 cup roasted red pepper, chopped
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Soak the beans for about an hour then cook according to package directions.  Brown and drain the ground beef and add to lentils with the broth, cabbage, potatoes and spices.  Cook on Lo-Med heat until potatoes are tender. Add the roasted red pepper.



2 thoughts on “Beef Mung Bean Stew

  1. I have never seen mung beans you can cook, but I’ve certainly seen a lot of mung bean sprouts and like to use them in Asian recipes. I think this stew sounds quite delicious! I’ve cooked a Mexican version of ground beef and cabbage that was really good, so this combination does not sound weird to me at all!


    1. I found them at World Market a while back. I only knew of the sprouts too but I had cooked some before to use in eggrolls. They taste like little nuts to me. In a few minutes I get to see what my husband thinks. Bahahaha. I doubt he will even know there are been in there cuz they are so tiny.

      Liked by 1 person

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