Recipe - Beef And Lentil Stew

1 pound Lean Ground Beef
One half cup Onion; Chopped, 1 Md
1 Clove Garlic; Minced
4 ounce Mushroom Stems & Pieces;1 Cn
16 ounce Stewed Tomatoes; 1 Cn
1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced
1 cup Lentils; Uncooked
3 cup Water
One fourth cup Red Wine; Optional
1 Bay Leaf
2 tablespoon Parsley; Snipped
1 teaspoon Salt
1 teaspoon Beef Bouillon; Instant
One fourth teaspoon Pepper

Cook and stir the meat, onion and the garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then reduce the
heat, cover, and simmer, stirring occasionally, until the lentils are
tender, about 40 minutes. Remove the bay leaf and serve.