Beef and Lentil Stew

• Gluten free

• Meat

  • 3 cut into 4 inch cubes 2 1/2 pounds beef chuck

• Produce

  • 3 Bay leaves
  • 4 Carrots
  • 3 Celery stalks, large
  • 3 Garlic cloves
  • 1 1/2 cup Green or brown lentils, dried
  • 1 Onion
  • 3 tbsp Tarragon, fresh
  • 1 tbsp Thyme, dried
  • 1 28 ounce can Tomatoes

• Canned Goods

  • 6 cups Beef stock

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on aspicyperspective.com

Ingredients

• 2 tablespoons olive oil
• 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 green or brown lentils
• 28 ounce can of crushed tomatoes
• 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

• 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 are tender. Stir in the tarragon. Then taste for salt and pepper.