INGREDIENTS
- – Sunflower oil c/n.
- – Pallet or roast-beef in cubes of 1 1⁄2 x 1 1⁄2 cm 700 g.
- – Smoked bacon in strips (lardons) 200 g.
- – Chopped onions 3 models (medium).
- – Very chopped purple bell pepper 1 unit (medium).
- – Chopped carrot 1 unit (small).
- – Chopped celery ½ stem.
- – Chopped inexperienced onion 1 unit.
- – Chopped garlic 2 cloves.
- – Laurel 1 leaf.
- – Pink chorizo in skinny wheels 200 g.
- – Salt, black pepper and paprika to style.
- – Oregano 1 cdita.
- – White wine 1 glass.
- – Crushed tomato 2 cups.
- – Sizzling meat 1 ½ L.
- – Lentils 400 g.
- – Candy potato in 2 x 2 cm cubes, 1 small unit.
- Sauce to serve:
- – Juice of half a lemon.
- – Finely grate lemon 1 cdita.
- – Grated garlic ½ tsp.
- – Chopped parsley 1 tbsp.
- – Contact of additional virgin olive oil.
- – Floor chili to style.
- – Verdeo inexperienced half 2 tbsp.
An excellent LENTIL STEW is included within the pleasures of life and much more so in chilly occasions, which looks like the perfect plan I adopted the step-by-step under with all the ideas in order that it seems scrumptious!
PROCEDURE:
1. Warmth the oil in a pot, when it’s scorching add the
beef and smoked bacon. Brown.
2. Add the onion, bell pepper, carrot, celery and bay leaf.
Sauté till it has a pleasant golden coloration.
3. Add the garlic and purple chorizo.
4. Season with salt, pepper and the remainder of the seasonings.
5. Add the wine and let the alcohol evaporate. Add the cans of tomatoes to the stew, cowl and prepare dinner for half-hour over low warmth (or till the meat is tender.
6. Add the lentils, beforehand cooked in water and seasonings, to a mild boil for quarter-hour.
7. Add broth or a part of the lentil cooking water and prepare dinner till prepared (kind of half-hour extra).
8. With quarter-hour remaining, add the candy potato cubes.
9. Modify the seasonings and serve with the sauce.
