Chili Beef Stew with Red Lentils
2 tablespoons olive oil
6 cloves garlic, thinly sliced
1 large onion, chopped
4 medium carrots, peeled and cut into slices 1½ cm thick
2 bulb fennel, cut lengthwise into long slivers
24 cherry tomatoes
2 medium chili peppers, red, deseeded and thinly sliced
600 g beef braising steak, cut into 3-4cm squares
200 g red lentils, washed
2 cubes MAGGI® Chicken Less Salt Bouillon
pinch of ground black pepper
4 tablespoons red vinegar
Put the olive oil in a large casserole dish on low heat. When it is hot, add the garlic, onion, carrot, fennel, tomatoes and chili. Fry the vegetables very gently until the garlic and onion are golden and translucent. Remove the vegetables with a slotted spoon and keep aside.
Return the casserole to high heat and sear the steak on all sides.
Turn down the heat to medium, and return the cooked vegetables to the pan with the lentils. Cook them together for 20 seconds, stirring all the time.
Season with the MAGGI® Chicken Less Salt Bouillon cubes and crushed black pepper.
Pour over the red vinegar and water to cover; bring to boil, and then turn down the heat to low.
Cover and simmer gently for 1½ hours. Serve immediately.
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