Prep Time::20 mins
Cook Time:: 2 hrs 5 mins
Total Time:: 2 hrs 25 mins
Servings::8
Ingredients
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
1 large onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste
Directions
Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.
Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.
Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.