Hearty Lentil & Meat Stew

1.Heat olive oil in a large heavy-bottomed pot over medium-high heat.

2.Add the beef cubes in batches, browning them on all sides for about 5-7 minutes per batch. Remove browned meat and set aside.

3.In the same pot, add chopped onion, carrots, and celery. Sauté for 5 minutes until softened.

4.Add minced garlic and cook for another 1 minute until fragrant.

5.Stir in tomato paste and cook for 2 minutes to deepen the flavor.

6.Return the browned beef to the pot. Add crushed tomatoes, beef broth, dried thyme, smoked paprika, bay leaf, and Worcestershire sauce. Stir to combine.

7.Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 45 minutes.

8.Add the rinsed lentils to the pot, stir well, and continue to simmer uncovered for an additional 40 minutes, or until lentils and meat are tender. Stir occasionally and add water or broth if the stew becomes too thick.

9.Season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.

10.Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over steamed rice.