Beef Stew with Oyster Mushrooms and Green Lentils

• 8 oz beef, cut into 1 inch long strips
• 2 tsp French Picnic sea salt, divided
• 1 Cooking oil, as needed
• 4 oz oyster mushrooms, bite size pieces
• 3/4 cup onion, diced
• 2 clove garlic, minced
• 2 carrots, sliced
• 1 cup tomato sauce
• 4 oz reduced beef stock
• 5 each thyme sprigs
• 1 each bay leaf, fresh
• 1 cup green lentils
• 2 cup water

1. After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
2. Heat a 2-quart, heavy-bottomed saucepan over medium-high heat.
3. Add enough cooking oil to lightly coat the pan.
4. Add beef, and brown without stirring for 2-3 minutes.
5. Flip beef over, add mushrooms, and cook for 1-2 minutes more.
6. Stir in onions and garlic, and cook for 1-2 minutes more.
7. Add carrots and cook for 3-4 more minutes, while stirring.
8. Add tomato sauce, beef stock, herbs, lentils and water.
9. Stir to combine, and bring to a boil.
10. Stir well, reduce heat to low, cover, and simmer for 20 minutes.
11. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt.
12. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
13. Remove herbs, and adjust seasoning to taste.
14. Ladle into two bowls.
15. Serve and enjoy!

beef, salt, cooking oil, oyster mushrooms, onion, clove garlic, carrots, tomato sauce, beef stock, thyme, bay leaf, green lentils, water

Taken from cookpad.com/us/recipes/347625-beef-stew-with-oyster-mushrooms-and-green-lentils (may not work)