GUISO DE LENTEJAS

Today we kick off the week of 5️⃣ heartwarming stews ✨, and Juan taught us how to prepare a delicious LENTIL STEW 🍵. https://cocinerosargentinos.com/guiso... Ingredients: Sunflower oil (as needed) 700g of beef chuck or roast beef, cut into 1.5 x 1.5 cm cubes 200g of smoked bacon, cut into strips (lardons) 3 medium onions, chopped 1 medium red bell pepper, finely chopped 1 small carrot, finely chopped ½ stalk of celery, chopped 1 green onion, chopped 2 cloves of garlic, chopped 1 bay leaf 200g chorizo ​​sausage, thinly sliced Salt, black pepper, and paprika to taste 1 tsp oregano 1 glass white wine 2 cups crushed tomatoes 1 1/2 L beef broth 400g lentils 1 small sweet potato, diced into 2 x 2 cm cubes Serving sauce: Juice of half a lemon 1 tsp finely grated lemon zest 1/2 tsp grated garlic 1 tbsp chopped parsley A drizzle of extra virgin olive oil Ground chili pepper to taste 2 tbsp green onions (green part only) Procedure: 1. Heat the oil in a pot. When hot, add the beef and smoked bacon. Brown. 2. Add the onion, bell pepper, carrot, celery, and bay leaf. Sauté until golden brown. 3. Add the garlic and chorizo. 4. Season with salt, pepper, and the remaining spices. 5. Add the wine and let the alcohol evaporate. Add the canned tomatoes to the stew, cover, and cook for 30 minutes over low heat (or until the meat is tender). 6. Add the lentils, previously cooked in water with seasonings, and simmer gently for 15 minutes. 7. Add broth or some of the lentil cooking water and cook until tender (approximately 30 more minutes). 8. Stir in the diced sweet potato 15 minutes before the end of cooking. 9. Adjust the seasoning and serve with the sauce.