Cuban Beef Stew with Red Lentils and Apples

Satisfying and easy to prepare!

INGREDIENTS:

2 lbs stew meat chunks

4 T olive oil

¾ C large dice celery

2 C large dice carrots

1 ¼ C large dice white onion

2 large garlic cloves diced small

2 Knorr beef bouillon cubes dissolved in 4 C boiling water

1 ½ C tap water

1 ½ C Large dice Granny Smith apples, unpeeled

1/3 C dark raisins

1/3 C red lentils (plain lentils fine, too.)

½ t each: ground thyme, ground ginger, ground coriander, ground cumin, ground cinnamon

1 t kosher salt

½ t black pepper

¼ C sliced Italian leaf parsley for garnish

METHOD:

Heat a large Dutch oven to very hot. Add the 3 T oil. When oil is shimmering add the beef. Let it sear and caramelize a bit but not cook all the way through, tossing as it cooks to brown all sides. About 4-5 minutes. If you see moisture forming, drain it off. You don’t want steamed beef!
Now add the carrots, celery, and onion. Stir and let cook until onions are a translucent, about 3 minutes. Now, add the garlic and stir. Add the spices and salt and pepper, the apple, raisins, and then the beef bouillon cube stock.
Cover, lower heat, and let cook for 80 minutes on a very low bubble. Make sure it is bubbling, but not a hard boil.
After the 80 minutes remove lid, add the lentils and 1 ½ C water. Stir. Bring to boil, then lower heat again and let cook for 10 minutes or until lentils are soft. Taste and add salt and pepper if needed. Stir in a bit of the parsley and then use the remaining parsley to garnish the stew.
SERVE.