Mawmenye (Lentils and Beef Stew) is one of my most treasured recipes, passed down through generations of our family kitchen. This hearty, warming stew has fed my loved ones through countless dinners, and I just know it’ll become a favorite in your home too.
What makes this dish so special is the way the tender beef and earthy lentils come together in that buttery, perfectly seasoned broth. The simple combination of quality butter, good beef, and dry lentils creates something so much greater than the sum of its parts—that’s the magic of honest cooking, dear.
I’ve always served this stew when the family gathers around the table, and it brings everyone together like nothing else can. There’s something about a steaming bowl of mawmenye that says “I love you” better than any words ever could.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Mawmenye (Lentils and Beef Stew)
Ingredients
- 2 tablespoon Butter
- 1.25 pound Beef
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 1 cup Dry
- 1 cup Lentils
- 4 cup Beef Broth Or Bouillon Canned
- 1 cup Turnips
- 0.25 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.5 teaspoon Basil
- 1 cup Raisins
- 0.66666666666667 cup Figs
Instructions
- Melt butter in a large pot over medium-high heat.
- Season the beef with salt and pepper, then cook in the pot until browned on the outside.
- Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender.
- Remove the beef from the liquid, and set aside.
- Pour the beef broth into the pot, and add the lentils.
- Bring to a boil, then simmer over low heat for 15 minutes.
- Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot.
- Return the beef to the pot, and stir in the raisins and figs.
- Simmer for 10 minutes to blend the flavors before serving.
