Beef and Lentil Stew

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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:

1. Heat the oil in a large pot over 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.
3. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.
4. 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. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderise.or use. Slow cooker!