1 ½ kg beef, cut into 2cm cubes
1 ½ cup lentils
2 tbsps olive oil
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1 can crushed tomatoes
6 cups beef stock
1 cup dry red wine
3 bay leaves
1 tbsp dried thyme
Pinch of cayenne pepper
3 tbsps fresh tarragon, chopped
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. All sides of the beef should be browned.
Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper. 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. Serve.
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.
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