Beef Stew with Lentils

Cut the bacon into fine strips. Skin and finely chop the onions and garlic.

Season the meat cubes with salt and pepper. In a roasting pan, fry them heartily in the hot clarified butter all around. Remove from the frying pan. Add the bacon strips to the frying pan and fry them in their own fat. Then add the onions and garlic and fry briefly. Add tomato puree and paprika. Mix everything well. Add the red wine and make it short. Add the meat cubes one more time. Add about half of the soup. Cut the chili peppers in half lengthwise, remove the seeds and add.

Cover the roaster and place it in the stove heated to 220 degrees on the second rack from the bottom. Steam the ragout for one hour.

In the meantime, peel the carrots and cut them into slices. Chop the parsley. After one hour of cooking, add the lentils, carrots and parsley to the meat. Add the rest of the soup. Put everything back into the stove and cook for 1 to 1 1/2 hours.

Check the liquid in between, if necessary add a little water or soup. As a last step, season the ragout with salt and freshly ground pepper to taste.

Our tip: Use bacon with a fine, smoky note!

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