Meat and Lentil Stew
A slow-cooked stew is the perfect Shabbat afternoon meal. It’s beaming with flavor, easy to make, and everyone loves it. This month we’re featuring a meat and lentil dish, full of vegetables and deep flavors.
1/3 cup olive oil
2 chopped onions
5 chopped garlic cloves
2 carrots- peeled and cut into small cubes
2 celery sticks- washed and cut into small cubes
1 cup pumpkin- small cubes
1 celery root- small cubes
1 parsley root- small cubes
2 cups green lentils (washed thoroughly)
1 lb. beef cut to big pieces (use meat meant for slow cooking)
2 liters water (or meat stock)
½ cup tomato paste
1 heaping tsp. Tajine spice
2 tsp. salt
- Warm up a large pot (minimum 4 liters) on a medium flame and add the oil and all of the vegetables. Fry while stirring for 15 minutes until the veggies start to turn gold and become softer.
- Add the meat and brown on all sides while stirring.
- Add the lentils, liquids, tomato paste and mix well while bringing to a boil.
- Turn down the flame, add the spices, mix, cover and cook on a low flame for at least two hours.
- 30 minutes before the cook time ends, taste the dish and the meat. If the meat isn’t soft enough, you can cook for another hour. If flavors are missing, this is the time to add more salt or spice mix.
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