Stew, Beef Lentil

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds beef chuck or Venison, 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 lentils, green or brown
• 28 ounces crushed tomatoes (1 can)
• 6 cups 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

Directions

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. All sides of the beef chunks should be browned.
3. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
4. Bring to a boil, cover, then reduce heat and simmer for about 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then taste for salt and pepper.

Notes

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.

Nutrition

serving: 1.5cup, calories: 524kcal, carbohydrates: 38g, protein: 43g, fat: 21g, saturated fat: 8g, polyunsaturated fat: 2g, monounsaturated fat: 11g, trans fat: 1g, cholesterol: 98mg, sodium: 640mg, potassium: 1683mg, fiber: 15g, sugar: 8g, vitamin a: 5540iu, vitamin c: 16mg, calcium: 153mg, iron: 9mg