Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs beef chuck, cut into 1-inch cubes (700g)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 medium carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. ½ cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme (5 ml)
  • 1 tsp dried rosemary (5 ml)
  • 1/2 tsp smoked paprika(2.5ml)
  • 1/2 tsp black pepper(2.5ml)
  • 1 tsp salt(5ml)
  • 6 cups beef broth (1.4 litres)
  • 1 cup brown or green lentils, rinsed (200g)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 2 bay leaves
  • 1 medium potato, peeled and diced (approx. 1 cup)
  • 1 tbsp tomato paste (15 ml)
  • 1/4 cup chopped fresh parsley, for garnish (optional) (50ml)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef cubes with salt, pepper and paprika. Sear the beef in batches until browned on all sides (don't overcrowd the pot!). Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
  3. Add tomato paste and cook for 1 minute, then deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
  4. Return the beef to the pot. Add the remaining beef broth, lentils, diced tomatoes (with their juices), and bay leaves.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and the lentils are cooked through.
  6. Add the diced potato to the soup and continue to simmer for another 30 minutes, or until the potatoes are tender.
  7. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot with a squeeze of lemon, if desired.