Braised Beef And Lentil Stew

• Beef and Lentil Stew
• 1 pound Boneless Beef Chuck Cubed
• 2 Onions
• 2 tablespoons Minced Garlic
• 4 ounces Diced Green Chilies
• 28 ounces Can Crushed Tomatoes
• 1/4 cup Olive Oil
• 32 ounces Beef Broth
• 2 cups Large Whole Lentils
• 1 Bay Leaf
• 1 tablespoon Paprika
• 1 tablespoon Cumin
• 1 tablespoon Kosher Salt
• 1 teaspoon Tumeric Powder
• 1/2 teaspoon Ginger
• 1/2 teaspoon Curry
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Celery Seed
• 1 cup Fresh Cilantro
• Yogurt Sauce
• 5 ounces Plain Greek Yogurt
• 1/2 Lemon

1. Chop onions and set aside.
2. Combine all spices and bay leaf in a bowl and set aside.
3. Heat olive oil in a large skillet and add beef cubes. Remove after browning to a large stock pot and set aside.
4. Add onions and minced garlic to remaining oil until onions begin to soften. Approximately 5 minutes.
5. Add mixed spices to onions and mix well. Let simmer on medium low for 5-7 minutes.
6. Add 3/4 of beef stock and 4 oz of green chilies to onions. Stir and bring to a boil.
7. In stock pot with beef add crushed tomatoes. Pour onion mixture over beef and tomatoes and stir well.
8. Bring pot to a boil and reduce heat to low. Cover and let simmer for two hours.
9. Add lentils and remaining beef broth to stew. Continue to simmer for two hours stirring occassionally.
10. Ladle stew into serving bowl. Add two tablespoons of yogurt sauce to the center and garnish with fresh cilantro.
11. Squeeze lemon juice into yogurt and mix well. Refrigerate until stew is ready.

onions, garlic, green chilies, tomatoes, olive oil, beef broth, bay leaf, paprika, cumin, kosher salt, tumeric powder, ginger, curry, cinnamon, celery, fresh cilantro, yogurt sauce, greek yogurt, lemon

Taken from food52.com/recipes/33576-braised-beef-and-lentil-stew (may not work)