Beef Stew with Echalions and Lentils

How long will it take?
Preparation time: 15 minutes
Cooking time: 2 hours 10 minutes

Beef Stew: try served with  roast vegetables or fresh pasta vermicelli

What do I do?
Pre-heat the oven to 170°C/ Gas mark 3.

Heat the oil in a large casserole over a medium heat.

Put the beef in a bowl, season with salt and pepper and rub in the flour.

Add the beef to the casserole and fry for 5 minutes until golden brown. You will need to do this in batches.

Remove the meat from the pan with a slotted spoon and transfer to a plate.

Reduce the heat to medium and add the butter. When melted, add the shallots and cook for 2-3 minutes until golden. Remove with a slotted spoon and place on a plate.

Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned.

Return the beef to the pan along with any remaining flour and cook for 1 minute.

Stir in the wine, then simmer until reduced by half.

Pour in the stock and increase the heat to high. Simmer for 3 minutes, skimming off any scum. Cover with a lid and transfer to the oven. Cook for 1 hour.

Add the shallots to the casserole and cook for a further 15 minutes.

Stir in the lentils and cook for a further 45 minutes.

Serve with some roast vegetables or fresh pasta vermicelli.

Aga Method
Reduce the liquid content by 100ml and simmer in the simmering oven for a total of 2½-3 hours.

For more information visit UK Shallots online.