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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Big chunks of beef and lots of herbs and veggies - it's a meal in a bowl! Ingredients:
2 tablespoons olive oil |
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes |
kosher sea salt and freshly ground black pepper |
3 large celery stalks, chopped |
2 large carrots, peeled and chopped |
1 large onion, chopped |
6 garlic cloves, chopped |
1 1/2 teaspoons chopped fresh rosemary |
1 1/2 teaspoons dried oregano |
6 cups low sodium beef broth |
1 28-ounce can diced tomatoes (san marzano preferably) in juice |
2 cups green lentils, rinsed |
1/2 cup chopped flat-leaf parsley |
Directions:
1. Heat oil in a large stock pot. Season the beef with plenty of salt and fresh pepper and then brown the beef on all sides in the oil, about 8 minutes. Use a slotted spoon to remove the beef to a bowl.
2. Add the celery, carrots, onion, garlic, rosemary and oregano to the pot and saute until the onions are translucent, about 8 minutes.
3. Return the beef and any accumulated juices from the bowl to the pot, add the broth and tomatoes with their juice. Bring the soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally, until the meat is tender, about 1 hour.
4. Add the lentils, recover and continue simmering until the lentils are tender, 40-50 minutes.
5. Stir in parsley and serve with crusty, rustic bread.
6. Good toppings are grated Parmeggiano-Reggiano or an aged (18 month) goat gouda, or sour cream or non-fat yogurt. Putting some red pepper flakes out to zip it up is good as well.
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