Lentil Beef Stew
A hearty, savory, perfectly balanced hot meal that not only tastes amazing but it is SO incredibly healthy fot you. An abundance of protein, fiber, complex carbs & veggies. Tastes even better the second day.
INGREDIENTS
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 lentils, green or brown
28 ounces ctushed tomatoes (1 can)
6 cups beef bone broth
1 cup dry red wine
3 Bay Leafs
1 tablespoon dried thyme
Pinch of cayenne pepper
3 tablespoons fresh chopped tarragon
Sea Salt & Pepper
instructions
1. Heat the oil in a large pot 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
-Be sure to trim all the excess fat off your beef
-If you prefer chicken, use 3 chicken breasts and cube them up the same way.
-If you cannot find fresh Tarragon, you can add 1 tablespoon of dried tarragon while it is simmering.
-Enjoy with some sourdough bread and side salad.
