Ingredients:

  • 1 tablespoon olive oil
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup brown or green lentils, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • 1 tablespoon lemon juice, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Return the beef to the pot. Add beef broth, lentils, diced tomatoes (with their juice), thyme, rosemary, and bay leaf.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender and the lentils are soft.
  5. Remove the bay leaf. Season with salt and pepper to taste. Stir in fresh parsley and lemon juice (if using). Ladle into bowls and serve hot.