Friday, April 13, 2018
Beef and Lentil Stew
YIELD: 8 servings
PREP TIME: 20 minutes
COOK TIME: 1 hour 20 minutes
2 tablespoons olive oil
2 1/2 pounds beef chuck, cut into 3/4 inch cubes
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1 1/2 cup dried green or brown lentils
28 ounce/795ml can of crushed tomatoes
6 cups/1.5L beef stock
1 cup dry red wine
3 bay leaves
1 tablespoon dried thyme
Pinch of cayenne pepper
3 tablespoons fresh chopped tarragon
Salt and Pepper
Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
Brown the meat, stirring regularly, for 5-10 minutes.
Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.
Bring to a boil, cover, then reduce heat and simmer for about 45-60 minutes, until the lentils are tender. Stir in the tarragon. Then taste for salt and pepper.
NOTE: Use a pot with a heavy lid to keep in the heat. Otherwise, you may have to cook the stew a bit longer for the meat to tenderize.