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Ingredients

• 5 carrots, chopped (4 for roasted veg, 1 for stew flavouring)
• 4 parsnips, chopped
• 2 red onions, chopped
• 4 beets, chopped
• 4 cloves garlic, crushed
• 6 tablespoons extra virgin olive oil
• 1 pinch of sea salt and freshly cracked black pepper
• 3x1 inch thick slices of beef fore shank, with the meat cut into bite-sized cubes (reserve bone)
• flour to coat
• 1/2 cup red wine
• 6 cups organic beef stock
• 1 celery stalk (for flavoring stew broth)
• 1/4 cup fresh parsley
• 2 bay leaves
• 2 sprigs thyme
• 1 pinch black peppercorns
• 1/2 cup dry red lentils
• 1 pinch of brown sugar

Description

Beef And Roasted Root Vegetable Stew - A Recipe From Food Network Canada. This Hearty Stew By Nadia G. Is Pumped Up With Chunks Of Vegetables And Of Course Beef!

Food Network Canada