Ingredients
2–2½ lb chuck roast cut into chunks or shank meat
1 onion, chopped
3 garlic cloves, minced
4 carrots, sliced
3 large celery stalks, sliced
1½ cups dried lentils (green)
1 (28-oz) can crushed tomatoes
6 cups beef broth
2 to 3 cups chicken broth
3 bay leaves
1 tbsp dried thyme
2 tbsp fresh chopped tarragon
Salt & pepper, to taste
Tallow or cooking fat
Instructions
Heat a generous spoonful of tallow in a large pot over medium-high heat.
Add the chopped onion and sauté for 3–4 minutes, until softened.
Add the beef chunks and minced garlic. Brown the meat, stirring regularly, for 5–10 minutes, until all sides are nicely browned.
Add the carrots, celery, lentils, crushed tomatoes, beef broth, chicken broth, bay leaves, thyme, and salt. stir well.
Bring to a boil, then cover, reduce heat to low, and simmer for 60–75 minutes, until the lentils are tender and the beef is fork-tender.
Stir in the fresh tarragon, then taste and adjust salt and pepper as needed.
If You’re Using Pre-Cooked Meat
If you already have cooked chuck or shank meat (like leftover broth meat), simply:
Skip browning the beef at the beginning
Add the cooked meat during the last 10–15 minutes of simmering