Italian Beef and Lentil Stew
- 50ml olive oil
- 500g stewing beef, cut into bite-sized chunks
- 500ml beef stock
- 2 potatoes, cut into chunks
- 100g sun dried tomatoes
- 1 bay leaf
- 150g red lentils, soaked overnight
- 400g tin of chopped tomatoes
- Salt and pepper
- Heat the oil in a large casserole. Season the beef chunks and sear in batches until golden all over, then remove and set aside to a colander over a bowl. Reduce the heat and add the potatoes to the casserole, cook for 2 mins then add the lentils, tomatoes, sun dried tomatoes and bay leaf. Stir a little, then return the beef to the pan.
- Mix everything together and pour in the stock. Bring to a simmer, pop the lid on and cook for 70 mins or until the lentils are soft and the beef is very tender. Season to taste and serve in bowls.
90 mins
4 serving