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Slow Carb Beef and Lentil Stew
- 2 Tb. oil
- 2.5 lbs. beef chuck, cut into inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 large celery stalks, sliced
- 1 cup dried green or brown lentils
- 1- 28 oz. can of crushed tomatoes
- 6 cups beef stock
- 1 cup dry red wine
- 3 bay leaves
- 1 Tb. dried thyme
- Pinch of cayenne pepper
- 3 Tb. fresh chopped tarragon
- Salt and Pepper
Directions:View on A Spicy Perspective
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