Hearty Beef and Brown Lentil Stew with Aromatic Root Vegetables

Place 1/2 cup dry brown lentils in a bowl and cover with 2 cups water. Let soak for 30 minutes to ensure even cooking with the beef, then drain and set aside.

Trim 12 oz raw beef chuck roast of excess fat and cut into 1-inch bite-sized cubes.

Wash and prepare the vegetables: peel and dice 1 medium yellow onion; peel and slice 2 medium carrots into 1/4-inch rounds; slice 2 stalks celery into 1/4-inch pieces; peel 2 medium Yukon Gold potatoes and cut into 3/4-inch cubes; mince 3 cloves garlic.

In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp vegetable oil over medium-high heat. Pat the 12 oz beef cubes dry and sear them in the oil until a dark brown crust forms on all sides, about 8-10 minutes. Remove the beef and set aside on a plate.

To the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 7 minutes, using a wooden spoon to scrape the bottom of the pot to incorporate the flavorful browned beef bits.

Stir in 2 tbsp tomato paste and the 3 minced garlic cloves. Cook for 2 minutes, stirring constantly until the paste turns a deep brick red and becomes fragrant.

Return the seared beef to the pot along with any accumulated juices. Add the 1/2 cup soaked and drained lentils, 2 cubed potatoes, 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf.

Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and slow-simmer on the stovetop for 70 minutes until the beef is fork-tender and the lentils have naturally thickened the broth.

Remove the bay leaf. Season the stew with 1/2 tsp salt and 1/4 tsp black pepper. Let the stew rest for 5 minutes before serving to allow the sauce to become velvety.