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Ingredients
- 1 pound chuck-eye roast, cut into bite-size pieces
- 1 onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 6 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1 can rotel tomatoes
- 1 cup cilantro leaves, roughly chopped
- 2 cups chicken broth
- 2 cups beef broth
- salt & pepper
- 2 cups lentils, rinsed and sorted
Preparation
Step 1
Season meat with salt & pepper and sear in vegetable oil. Sear in batches, as to not overcrowd.
Empty any liquid from the pot; add 2 tsp. vegetable oil and onions, cooking until just tender (about 2 minutes); add the garlic and stir until fragrant.
Add the celery, carrots and tomato past, stirring until tender (about 3 minutes more).
Add the cilantro and stir for about 1 minute.
Add the broth and rotel tomatoes.
If using a pressure cooker, lock the lid on and pressure cook on high for 30 minutes. If using a stove top pot, cover and simmer on low for 2 hours.
Once the P/C beeps, do a quick release, add the lentils, lock the lid back on and P/C for 20 minutes.
Do a natural pressure release and serve.