Beef and Puy lentil stew
A hearty and delicious stew ideal for filling you up on a cold day.
This recipe is
- Low fat
- Low saturated fat
- Low sugar
- Low salt
- High protein
- High in vitamin A
- Source of vitamin B6, B12, potassium, phoshorus, iron, copper, zinc and selenium
3 hours 15 minutes
- 1 white onion, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, crushed
- Handful of fresh thyme
- 600g diced stewing beef steak
- 2 tbsp plain flour
- Pinch salt and pepper
- 2 large carrots, peeled and cut into rounds
- 1 litre beef stock
- 2 tsbp Worcestershire sauce
- 2 tbsp tomato puree
- 3 bay leaves
- 200g Merchant Gourmet Dried Puy lentils
- Olive oil for frying
- Preheat the oven to 170C (150C fan) and heat a glug of olive oil in a large, oven proof casserole dish.
- Add the onion and celery and cook on a low heat with the lid on for 7-8 minutes, or until starting to soften. Add the garlic and thyme and cook for 3-4 minutes more.
- Put the diced beef into a separate bowl and add the flour with a good pinch of salt and pepper. Toss until the meat is evenly coated in the flour.
- Heat a little olive oil in a large frying pan on a high heat. Add the beef and cook for a couple of minutes, searing the meat on all sides. Add to the casserole dish.
- Add the carrots, 500ml of the beef stock, the Worcestershire sauce, tomato puree and bay leaves. Stir to combine, then place in the oven for 2 hours.
- Rinse and drain the lentils, then add to the casserole dish with the remaining 500ml beef stock. Stir gently, then put back in the oven for 45-60 minutes, or until the lentils are cooked but retain a little bite.
- Serve with creamy mashed potato and some fresh thyme and parsley.
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