for 4 person

Meat

500 g	beef ragout
	clarified butter for frying
100 g	diced bacon

Vegetables

150 g	parsnips
150 g	carrot
200 g	small onions
1	bay leaf
1 sprig	thyme
2 dl	red wine

Lentils

4 ½ dl	meat bouillon
	salt and pepper to taste
250 g	green lentils

How it's done

Meat

Cut the stewing beef into smaller pieces. Heat the clarified butter in a pan. Thoroughly brown the beef in batches. Add the diced bacon when browning the final batch, remove everything from the pan. Reduce the heat.

Vegetables

Slice the parsnips and carrots into approx. 1/2 cm thick chunks, halve the onions, sauté both in the frying pan. Add the bay leaf and thyme and briefly continue to sauté, return the meat and bacon to the pan, pour in the red wine and reduce for approx. 5 mins.

Lentils

Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 mins., season. Add the lentils and leave to finish braising for approx. 25 mins.

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