Leftover Hearty Beef and Brown Lentil Stew with Aromatic Root Vegetables

Wash and peel 2 carrots and 1 parsnip, then cut them into 1/2-inch coins. Dice 1 yellow onion and mince 4 garlic cloves. Wash 1 bunch lacinato kale, remove the tough center stems, and roughly chop the leaves.

Cut 1 lb beef chuck into 1-inch cubes and season generously with salt and pepper.

In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the 1 lb beef cubes until deeply browned on all sides, about 8 minutes, then remove beef from the pot.

In the same pot, add the diced onion, 2 sliced carrots, and 1 sliced parsnip. Sauté for 5 minutes until the onion is translucent. Stir in 2 tbsp tomato paste and half the minced garlic (2 cloves), cooking for 2 minutes until the paste darkens slightly.

Return the beef to the pot and add 1/2 cup dry brown lentils, 1 tsp dried thyme, and 3 cups beef broth. Cover and simmer on low heat for 75 minutes (or in a 325F oven) until the beef and lentils are tender. This forms the base stew for Sunday batch cooking.

To prepare the Day 6 lunch, place 2 servings of the chilled stew into a saucepan with 1/4 cup water to adjust the consistency. Reheat over medium-low heat for 12 minutes, stirring occasionally to ensure even warming.

While the stew reheats, heat 1 tbsp olive oil in a separate skillet over medium heat. Sauté the remaining 2 cloves minced garlic for 1 minute, then add the chopped lacinato kale and sauté for 5 minutes until tender and bright green. Season with 1 tsp lemon juice and a pinch of salt.

Toast 2 thick slices of sourdough bread in a toaster or under a broiler until golden brown and crisp.

Ladle the hot beef and lentil stew into bowls and top with 1 tsp fresh lemon zest. Serve immediately with the sautéed garlic kale and toasted sourdough on the side.