Lentil and beef stew

Ingredients for 6 servings:

• 300 g lentils, brown
• 4 carrots
• ¼ celeriac
• 1 large onion(s)
• 2 garlic cloves
• 100 g smoked streaky bacon
• 400 g beef, shoulder, ready to cook
• 2 tbsp tomato paste
• 900 ml meat broth
• 1 bay leaf
• salt and pepper
• 2 tbsp parsley, freshly chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 30 minutes

Soak the lentils overnight. Peel and finely dice the carrots, celery, onion, and garlic. Cut the bacon into small cubes and fry in a saucepan with 2 tablespoons of oil. Remove and set aside. Wash the meat, pat dry, cut into bite-sized pieces, and brown in batches in the bacon fat. Add the vegetables and bacon, fry briefly, stir in the tomato paste, and pour in the broth. Return the meat to the pan and simmer over medium heat for about 1 1/2 hours. Halfway through the cooking time, add the well-drained lentils and the spices (in a spice bag, if desired) and let it cook. Remove the spice bag from the soup, season the soup with salt, pepper, and vinegar, and ladle into soup bowls. Serve sprinkled with freshly chopped parsley. Serve with fresh baguette, if desired.