Beef and Lentil Stew

 Ingredients

• 2 Tb. oil
• 2.5 lbs. beef chuck, cut into ¾ inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 carrots, sliced
• 3 large celery stalks, sliced
• 1 ½ cup dried green or brown lentils
• 1- 28 oz. can of crushed tomatoes
• 6 cups beef stock
• 1 cup dry red wine
• 3 bay leaves
• 1 Tb. dried thyme
• Pinch of cayenne pepper
• 3 Tb. fresh chopped tarragon
• Salt and Pepper

Instructions

1. Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
2. Brown the meat, stirring regularly, for 5-10 minutes.
3. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.
4. 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. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)