Beef and Lentil Stew

   

Although this stew isn’t Irish, it most definitely needs to grace the pages of ASP before winter’s official end.

I promise to have your Irish eyes a smilin’ before St. Patty’s day rolls in. Last year I posted a couple great Irish recipes when my blog was just a “wee bairn.” Try a slice of sweet Irish Soda Bread or hearty plate of Bangers and Mash.

Stews remind me of my childhood; of coming in from the blustering outdoors with ruby cheeks and a smile. Stew reminds me of shedding the gloves and scarf at our hall tree, then eagerly sitting around our family table for a filling meal. Stew reminds me of my mom, always smiling, always a wonderful cook, although she still won’t admit to it. Mom had a way of  drawing us into the kitchen. She would make up funny stories about the origins of our food and allow us to whittle our fruits and veggies into amusing shapes. Even when life was hectic for her, she made our time together light, memorable, and full of teachable moments. If only I can make such an impact on my babies…

This particular stew was something I cooked up when I started my “Slow Carb Diet” in January. I craved heavy winter meals, but was limited to protein, veggies and beans. I decided to substitute lentils for the potatoes in traditional beef stew; then added red wine and tarragon for extra OOMPH.  The result was a lovely flavorful stew that lacked not for heavy carbs. I made this several times and ended up emailing the recipe to friends who made it again and again as well. It’s a winner!

Preparation:

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. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.

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Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Slow Carb Beef and Lentil Stew

Ingredients:

2 Tb. oil
2.5 lbs. beef chuck, cut into ¾ inch cubes
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1 ½ cup dried green or brown lentils
1- 28 oz. can of crushed tomatoes
6 cups beef stock
1 cup dry red wine
3 bay leaves
1 Tb. dried thyme
Pinch of cayenne pepper
3 Tb. 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. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.

We have always found the Irish a bit odd. They refuse to be English. ~Winston Churchill

A good laugh and a long sleep are the two best cures. ~Irish Proverb