Beef And Lentil Stew

1. 1

   1. Liberally salt and pepper the meat on all sides.

2. 2

   2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until the oil is hot and glistening.

3. 3

   3. Add meat to the hot oil and allow meat to take on a dark brown sear, turning to get all sides.

4. 4

   4. Add the red wine and broth to the pot, being sure to scrape up all of the brown bits (fond) from the pan.

5. 5

   5. Cut in half and peel the onion, then slice off the dirty section of the root. Quarter each half, being sure that each wedge has a piece of root to keep it together. Brush off the mushrooms to clean and wash (don't peel) and cut the carrot into 1-inch chunks. Add the vegetables and remaining ingredients to the pot, season to taste with salt and pepper and bring to a boil.

6. 6

   6. Turn the heat down to a simmer and cover the pot.

7. 7

   7. Allow the stew to simmer on the stove for 1 1/2 to 2 hours. The meat should be tender and show no resistance when pierced with a fork and the lentils should be tender.

8. 8

   8. Check the broth for seasoning, serve and enjoy.

* Per serving · 4 servings · Values may vary.