Ingredients

• 1 to 1 1/2 pounds of beef roast cut into 1/2 to 1 inch cubes. The cube size should be based on your preference eating size.
• Ground black Pepper and Salt for seasoning the steak before cooking
• 2 tablespoons vegetable or canola oil
• 1 to 1/2 large onions cut rough cut to 1/2 inches pieces
• 3 to 6 celery stalks cut in 1/4 to1/2 inch pieces. Number of stalks depends on your flavor preference. I prefer more but do not go below 3 stalks because it will impact broth flavor.
• 5 to 10 carrot sticks but to 1/4 to 1/2 inch pieces. If the carrot diameter is greater than 1 inch, cut the slice in half. Number of sticks depends on your flavor preferences. I prefer more. Do not go less than 5 because it will impact broth flavor.
• 1 1/2 tspn minced garlic. Reduce amount if using dried garliv.
• 1 tspn dried oregano leaves. I’ve been using Great Value brand oregano leaves with no issues.
• 1 can of diced tomatoes
• 2 – 32 oz bottles of beef broth. I use either Great Value or Aldis Brand. Broth can be reduced sodium or regular.
• 1 cup of rinsed dry lentils. Usually, I use green lentils. The type and size of lentils used impacts amount of time required for cooking. I’ve found green lentils take the least amount of time. Black lentils required the longest amount of time to cook.

Instructions

1. Spread the meat out on a plate single layer. You might need 2 plates
2. Pepper and salt the meat to taste. I use a quite a bit of pepper.
3. Place large pot on stove
4. Add 2 tablespoons of oil
5. Turn heat to medium high
6. Once oil is very hot and ready to sizzle. Add the meat in single layer to the pot with black pepper size down. Cook until brown crust (about 4 minutes) and turn to cook other side. Please meat in bowl. Add the rest of the meat using same method above. Additional oil is not needed.
7. Add garlic, onions, carrots, celery and oregano to the pot.
8. Turn heat to medium and cook until onions are translucent. About 5 to 10 minutes.
9. Add meat and juices into pot, tomato, and broth to pot.
10. Bring to boil. Simmer on lower heat for 30 minutes.
11. Rince lentils (to remove any debris or soil) and add to pot and stir.
12. Cover pot and stir periodically.
13. Cook for 40 minutes to 1 hours and 15 minutes until lentils are soft. The time will depend on the type of lentils used.
14. Add salt and pepper to taste and serve.