Beef stew recipe

• 1 tbsp Olive oil
• 400 g (14.1oz) Chuck steak, diced
• 20 g (0.7oz) Plain Flour
• 25 g (0.9oz) Butter
• 300 g (10.6oz) Banana shallots, halved
• 50 g (1.8oz) Smoked bacon lardons
• 1 tbsp Chopped fresh thyme
• 250 ml (8.8fl oz) Red wine
• 350 ml (12.3fl oz) Chicken stock
• 30 g (1.1oz) Puy lentils
• 1 Pinch of salt and freshly ground black peper

1. Preheat the oven to 170C/Gas 3.
2. Heat the oil in a large casserole over a medium heat.
3. Put the beef in a bowl, season with salt and pepper and rub in the flour.
4. Add the beef to the casserole and fry for 5 minutes until golden brown.
5. You will need to do this in batches.
6. Remove the meat from the pan with a slotted spoon and transfer to a plate.
7. Reduce the heat to medium and add the butter.
8. When melted, add the shallots and cook for 2-3 minutes until golden.
9. Remove with a slotted spoon and place on a plate.
10. Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned.
11. Return the beef to the pan along with any remaining flour and cook for 1 minute.
12. Stir in the wine, then simmer until reduced by half.
13. Pour in the stock and increase the heat to high.
14. Simmer for 3 minutes, skimming off any scum.
15. Cover with a lid and transfer to the oven.
16. Cook for 1 hour.
17. Add the shallots to the casserole and cook for a further 15 minutes.
18. Stir in the lentils and cook for a further 45 minutes.
19. Serve with some roast vegetables or fresh pasta vermicelli

olive oil, flour, butter, banana shallots, bacon, thyme, red wine, chicken, puy lentils, salt

Taken from www.lovefood.com/guide/recipes/11021/beef-stew-with-lentils-and-shallots-needs-completing (may not work)