An iron-packed meal!

06 ноябрь 2020
For 8
Prep time
20 minutes
Total time
1 hour and 40 minutes

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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