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Beef stew with lentils and shallots
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 by Tom Aikens
Ideal for chilly spring evenings, enjoy this beef stew with a glass of red wine
Serves 4
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 Ingredients
1 tbsp olive oil
400g chuck steak, diced
20g plain flour
25g butter
300g banana shallots, halved
50g smoked bacon lardoons
1 tbsp chopped fresh thyme
250ml red wine
350ml chicken stock
30g puy lentils
Salt and freshly ground black pepper
Method
1. Preheat the oven to 170ºC. Heat the oil in a large casserole dish over a medium heat. Put the beef in a bowl, season with salt and pepper and rub in the flour. Add the beef to the casserole and fry for 5 minutes until golden brown. You will need to do this in batches.
2. Remove the meat from the pan with a slotted spoon and transfer to a plate. Reduce the heat to medium and add the butter. When melted, add the shallots and cook for 2-3 minutes until golden. Remove with a slotted spoon and place on a plate.
3. Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned. Return the beef to the pan along with any remaining flour and cook for 1 minute.
4. Stir in the wine, then simmer until reduced by half. Pour in the stock and increase the heat to high. Simmer for 3 minutes, skimming off any scum. Cover with a lid and transfer to the oven. Cook for 1 hour.
5. Add the shallots to the casserole and cook for a further 15 minutes. Stir in the lentils and cook for a further 45 minutes. Serve with some roast vegetables or fresh pasta vermicelli.
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