Beef And Lentil Stew With Tarragon

• 2 Tablespoons Oil
• 1 whole Onion, Chopped
• 2-1/2 pounds Beef Chuck, Cut Into 3/4 Cubes
• 3 cloves Garlic, Minced
• 4 whole Carrots, Sliced Into Thin Rounds
• 3 whole Celery Sticks, Chopped
• 1-1/2 cup Dried Lentils
• 28 ounces, weight Can Of Crushed Tomatoes
• 6 cups Beef Stock
• 1 cup Red Wine
• 3 whole Bay Leaves
• 1 Tablespoon Dried Thyme
• 1 pinch Cayenne Pepper
• 3 Tablespoons Fresh Tarragon, Chopped
• Salt And Pepper

1. Heat the oil in a large pot over medium-high heat. Saute the onions for 3-4 minutes, then add the beef and garlic. Brown the meat, stirring regularly, for 5 minutes.
2. Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt and cayenne pepper.
3. Bring to a boil, then reduce heat and simmer for about 45 minutes, until the lentils are tender.
4. Stir in the tarragon. Then taste for salt and pepper.
5. Serves 6-8.

oil, onion, beef, garlic, carrots, celery, dried lentils, tomatoes, beef, red wine, bay leaves, thyme, cayenne pepper, fresh tarragon, salt

Taken from tastykitchen.com/recipes/soups/beef-and-lentil-stew-with-tarragon/ (may not work)