- 6
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 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 leaves
- 1 1/2 teaspoons dried oregano
- 6 (14-ounce) cans beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups (about 11 ounces) lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
- garlic powder
- onion powder
Preparation
Step 1
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. 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 the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 45 minutes.
While the beef is simmering, place lentils in 4 cups of water and bring to a boil. Once boiling, lower the heat to a simmer and simmer until the lentils are tender, adding water to barely cover the lentils when you notice that the water level has dropped. Drain the water and add the lentils to the stew. Stir in the parsley. Season the soup, to taste, with salt, pepper, garlic powder, and onion powder. Ladle the soup into bowls and serve.