Slow Carb Beef and Lentil Stew

from aspicyperspective

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

1 serving (100 grams)

~ servings