Beef & Vegetable Stew with Red Lentils
PAIRED WITH: Cooper Mountain Old Vines Pinot noir
Let the meat sit out for 20-30 minutes to bring to room temperature. In a large soup pot, brown beef in oil for 5-6 minutes. Remove beef and set aside.
Add onions and garlic to the pot and cook for 5 minutes or until onions become translucent. Add in worcestershire sauce, tomato paste, rosemary, thyme, sea salt, black pepper, beef broth and water. Add beef back in and bring to a boil, reduce heat and simmer ~ 30 minutes.
Add in celery, carrots, parsnips, potatoes, lentils, and green beans. Simmer for another 45 minutes or until the beef and vegetables are tender. Stir in parsley before serving. Season with salt and pepper as needed.