Beef and Lentil Stew

Lentil soup meets beef stew. Genius. Fall comfort food at its finest. That is all.

Beef and Lentil Stew
-adapted from aspicyperspective.com

-2 T olive oil
-2 lbs beef stew meat (this is usually chuck), cut into cubes
-1 onion, chopped
-3 garlic cloves, minced
-4 carrots, sliced
-3 celery stalks, sliced
-1 ½ cup dried green or brown lentils (side note I love the petite whole green lentils they sell at Trader Joe's)
-1- 28 oz. can of crushed tomatoes
-6 cups beef stock
-1 cup dry red wine (something you would drink. I opened a bottle of Merlot because it was the one closest to me)
-3 bay leaves
-1 T. dried thyme
-Pinch of cayenne pepper
-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 and beef are tender. Add more salt and pepper to taste. We at this as-is, but it would be great with a drizzle of nice olive oil, some chopped fresh rosemary, and a sprinkling of Parmesan on top. Next time. This makes gobs. We just ate it for the second night in a row, and I have about 3 bowls worth to freeze.