Low Carb Beef Stew

Low Carb 

Beef and Lentil Stew

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 tin of chopped 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

Directions:

Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.

Brown the meat, stirring regularly, for 5-10 minutes.

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 tsp. salt and cayenne pepper.

Bring to a boil, COVER, then reduce heat and simmer for about 45-60 minutes, until the lentils are tender. Stir in the tarragon. Then taste for salt and pepper. *The key here is to use a pot with a heavy lid, otherwise you may have to cook it longer for the meat to tenderize.