Braised Beef with Black Lentils, Chanterelle Mushrooms, and Parsnips

Preparation Preheat the oven to 160°C (320°F).

Braising the Beef Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Remove the beef from the pot and set aside.

Vegetable Aromatics In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.

Simmer and Braise Return the beef roast to the pot and pour in the beef broth. Add the fresh thyme sprigs and bay leaves. Season with more salt and pepper, if desired. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Rest and Slice Bake the beef for 2-3 hours, or until it is fork-tender. Remove the pot from the oven and let the beef rest for 10 minutes before slicing.

Cook the Black Lentils While the beef is braising, prepare the black lentils. Rinse the lentils under cold water, then place them in a saucepan with vegetable broth, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.

Sauté the Chanterelle Mushrooms In a separate pan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Add the chanterelle mushrooms and sauté until they are golden brown and tender. Season with salt and pepper.

Roast the Parsnips Preheat the oven to 200°C (400°F). Toss the parsnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they are caramelized and tender.

Plating To serve, slice the braised beef and arrange it on a platter. Serve with a spoonful of black lentils, sautéed chanterelle mushrooms, and roasted parsnips.