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Lentil and beef stew
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 16g
  • Carbohydrates about 41g
  • Protein about 47g
This is needed
This is needed for 4 people
  • 500 g beef ragout
  • clarified butter for frying
  • 100 g diced bacon
  • 150 g carrots
  • 150 g parsnips
  • 200 g small onions
  • 1 bay leaf
  • 1 sprig thyme
  • 2 dl red wine
  • 4.5 dl meat bouillon
  • salt and pepper to taste
  • 250 g green lentils
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And that's how it's done
And that's how it's done
Cut the stewing beef into smaller pieces. Heat the clarified butter in a pan. Thoroughly brown the beef in batches. Add the diced bacon when browning the final batch, remove everything from the pan. Reduce the heat.
Slice the parsnips and carrots into approx. 1/2 cm thick chunks, halve the onions, sauté both in the frying pan. Add the bay leaf and thyme and briefly continue to sauté, return the meat and bacon to the pan, pour in the red wine and reduce for approx. 5 mins.
Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 mins., season. Add the lentils and leave to finish braising for approx. 25 mins.