Beef & Lentil Bourguignon

Directions

1. Heat oil in a large pot. Add bacon and cook over medium heat until bacon is lightly browned, stirring occasionally. Remove bacon with a slotted spoon to a large plate.
2. Dry beef cubes with paper towels and season with salt and pepper. In batches, sear beef in the bacon fat until brown on all sides. Remove seared cubes to the plate with bacon and continue until all beef is browned. Set aside.
3. Toss carrots, onions, salt, and pepper in the pan and cook until onions are golden. Add garlic and cook for another minute. Deglaze pot with red wine, scraping the browned bits off the bottom of the pot. Add meat and bacon back into the pot, add broth to almost cover the meat. Stir in tomato paste and thyme. Bring to a simmer, cover pot with a lid and simmer for approximately 1 ¼ to 1 ½ hours or until the meat and vegetables are very tender.
4. In a small bowl, combine 2 Tbsp (30 mL) of butter and flour and mix with a fork until the flour is completely blended in. Whisk ½ cup (125 mL) of stewing liquid with the flour mixture to fully combine. Pour into the stew and stir.
5. Sauté mushrooms in 1 Tbsp (15 mL) of butter until golden and add to the stew along with the cooked lentils. Bring stew to a boil, then lower heat and simmer for 15 minutes uncovered. Season with salt and pepper, garnish with fresh green herbs and serve with your favourite sides