Easy Peasy Lentil Soup
Quick cooking, easy recipes using simple, healthy ingredients. Our easy peasy lentil soup is exactly that.
Rosevale Lentil, Beef and Red Ale Stew
Rosevale Lentil, Beef and Red Ale Stew
The temperature has dropped, the fireplace is going and the entire family is buzzing in the family room. “What’s for dinner, Mum?” No better option than our reassuringly hearty Rosevale lentil, beef and red ale stew. While our lentil recipes are mostly meat-free, this stew recipe is beefy and packed with healthy proteins.
Serves: 6
Cook Time: 2 hours
Ingredients
- 1kg stewing beef, large chunks, fat trimmed off
- 2-3 Tbsp olive oil
- 2 onions, diced
- 2 celery stalks, cut into large chunks
- 2 cloves garlic, peeled and diced
- 2 sprigs fresh thyme
- 1 Tbsp apple cider vinegar
- 3 carrots, cut into large diagonal discs
- 250g butter
- 2 Tbsp tomato purée
- 1 Tbsp plain flour
- Parsley, handful, chopped
- 150g Rosevale red lentils, uncooked
- 500ml beef bone broth
- 500ml Watsacowie Jazzy Red Ale
- Salt and freshly cracked black pepper
Instructions
1
Preheat the oven to 180°C.
2
Season the meat: Heat two tablespoons of oil in a flameproof casserole over high heat and brown the meat. Remove and set aside.
3
Adding more oil, sauté the onions, celery, garlic cloves and thyme, adding apple cider vinegar as the vegetables start to catch.
4
Add carrots and sauté until lightly browned. Stir in butter and tomato purée for one minute before adding flour, stir to cook for two minutes.
5
Return the beef to the casserole. Add parsley, bone broth, Rosevale red lentils and the Watsacowie Jazzy Red Ale.
6
Bring the casserole just to the boil, cover and transfer to the preheated oven for one and three quarters hours, until the meat is tender, stirring halfway through.
7
Serve with mashed potato or pasta and crusty bread.
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