Beef and Lentil Stew

Ingredients

• 2 tablespoons olive oil
• 1 pound beef
• 1 cup brown lentils
• 2 medium carrot
• 2 medium celery
• 3 medium garlic
• 14 ounces tomatoes
• 4 cups vegetable broth
• 2 leaves bay leaves
• 1 tablespoon thyme
• 2 cups spinach
• 2 tablespoons lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Heat olive oil in a large pot over medium-high heat.
2. 2Add beef chuck to the pot, seasoning with salt and pepper, and brown on all sides.
3. 3To the pot, add sliced carrots, celery, and minced garlic, sautéing until vegetables are slightly softened.
4. 4Stir in brown lentils, followed by diced tomatoes and vegetable broth.
5. 5Add bay leaves and thyme to the stew, bring to a boil, then reduce heat to a simmer.
6. 6Cover and simmer for about 90 minutes, or until the beef and lentils are tender.
7. 7Remove bay leaves and discard.
8. 8Stir in fresh spinach and cook until wilted.
9. 9Finish the stew with a splash of lemon juice for brightness.
10. 10Adjust seasoning with salt and pepper to taste.
11. 11Serve the stew hot, garnished with a sprig of thyme if desired.