Beef Stew with Lentils and Shal­lots

The People's Friend - - Cookery -

Course: Main Skill level: easy Serves: 4

1 tbs olive oil

400 g (14 oz) chuck steak, diced

Salt and freshly ground black pep­per, to taste

20 g (¾ oz) plain flour

25 g (1 oz) but­ter

300 g (10½ oz) banana shal­lots, halved

50 g (1¾ oz) smoked ba­con lar­dons

1 tbs chopped fresh thyme

250 ml (9 fl oz) red wine

350 ml (12 fl oz) chicken stock

30 g (1 oz) puy lentils

To Serve: roast veg­eta­bles or fresh pasta ver­mi­celli.

1 Pre-heat oven to 170 deg. C., 325 deg. F., Gas Mark 3.

2 Heat the oil in a large casse­role over a medium heat. Put the beef in a bowl, sea­son with salt and pep­per and rub in the flour. Add the beef to the casse­role and fry for 5 min­utes un­til golden brown. You will need to do this in batches.

3 Re­move the meat from the pan with a slot­ted spoon and trans­fer to a plate. Re­duce the heat to medium and add the but­ter. When melted, add the shal­lots and cook for 2 to 3 min­utes un­til golden. Re­move with a slot­ted spoon and place on a plate.

4 Add the ba­con and thyme to the pan and cook for 2 to 3 min­utes, un­til browned. Re­turn the beef to the pan along with any re­main­ing flour and cook for 1 minute.

5 Stir in the wine, then sim­mer un­til re­duced by half. Pour in the stock and in­crease the heat to high. Sim­mer for 3 min­utes, skim­ming off any scum. Cover with a lid and trans­fer to the pre­heated oven. Cook for 1 hour.

6 Add the shal­lots to the casse­role and cook for a fur­ther 15 min­utes. Stir in the lentils and cook for a fur­ther 45 min­utes. Serve with some roast veg­eta­bles or fresh pasta ver­mi­celli.

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