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Home Food & Recipes

Country-style beef and lentil braise

This hearty dish begs for crusty bread for dipping!
6
20M
3H 20M
3H 40M

Fill your home with the tantalising scent of something delicious simmering on the stove.

Ingredients

Method

1.

Trim beef and chop into chunks. Toss in flour to coat, shaking off excess. Put half of the ghee in a large heavy-based saucepan. Heat on medium-high. Fry beef and bay leaves in 3 batches, until    sealed and well browned. Transfer to a plate. Set aside.

2.

Put remaining ghee in the same pan. Fry vegetables and garlic for 5 minutes, stirring frequently, until softened. Add tomato paste and cook, stirring, until mixture begins to stick to bottom of pan. Pour in wine and boil rapidly for 5 minutes, until reduced by half. Return beef to pan. Reduce heat to low, fit the lid and simmer for 2 hours, until meat is tender. Season.

3.

Add lentils and cook, covered, for a further 1 hour. Stir in kale, parsley and olives. Serve with wedges of pumpkin and a scattering of extra parsley leaves. Accompany with bread, if desired, to mop up juices.

Braised beef with lentils
Country-style beef and lentil braise (Credit: Photography Rob Palmer)

For more amazing recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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