Tuesday, April 12, 2011

20110412 Beef and Lentil Stew with Tarragon

(SOURCE: TastyKitchen - Beef and lentil stew with tarragon)

The sauce tasted really good, but I found the beef not soft enough. I like my beef so soft that it simply melts in my mouth, and this one just didn't do. So next time I may stew the beef for 60 to 90 minutes first, and then add the lentils and simmer for another 45 minutes.

2 tbsp oil
1 whole onion, chopped
750g beef, cut into cubes
3 garlic cloves, minced
240g carrots, sliced into thin rounds
4 whole celery sticks, chopped
1 cup dried red lentils
800g can crushed tomatoes
1L beef stock
1 cup red wine
3 whole bay leaves
1 tbsp dried thyme
1 pinch cayenne pepper
1 tbsp dried tarragon
salt and pepper

1. Heat the oil in a Dutch oven over medium high heat. Saute the onions, then add the beef and garlic. Brown the meat, stirring regularly.
2. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, cayenne pepper, and salt.
3. Bring to the boil, then reduce heat and simmer for about 45 minutes, until the lentils are tender. Season with salt and pepper, and serve.

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