Sunday, October 3, 2010

Mangé à Notre Maison: Beef and Lentil Stew

Never did I expect that moving to France would turn me on to lentils. I guess I had no clue just how popular they are here. And their popularity makes them, as is to be expected, cheap. We bought a bag for a Lentil Curry and have been experimenting since to use up the bag. For us, this particular resulting recipe was both delicious and cheap although I'm coming to the unfortunate realization that wine will no longer be the same price as water once we move back to the US.

Beef and Lentil Stew
yield: 4 main course servings

1 T olive oil
1 lb chunk stewing beef
2 c red wine
1 c beef broth (or water will do)
1 onion, sliced into 8 wedges with the root holding together
2 carrots, cut into large, 1" chunks
1 c mushrooms, rubbed with a dry paper towel to clean
1 c lentils
1 T honey

how to:

  1. liberally salt and pepper the meat on all sides
  2. heat the oil in a heavy bottomed pot or dutch oven over medium-high heat until the oil is hot and glistening
  3. add meat to the hot oil and allow meat to take on a dark brown sear, turning to get all sides
  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. add in the remaining ingredients, season to taste with salt and pepper and bring to a boil
  6. turn the heat down to a simmer and cover the pot
  7. allow the stew to simmer on the stove for 1.5-2 hours, the meat should be tender and show no resistance when pierced with a fork and the lentils should be tender

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