Australian Beef Chuck Braise with Lentils

• ●grass fed chuck steak200 g
• ●capsicum1 whole
• ●lemon1 whole
• red lentils80 g
• onion1 whole
• garlic4 cloves
• ginger6 g
• olive oil2 tsp
• tomato paste2 tbsp
• canned tomatoes200 ml
• smoked paprika4 g
• cumin3 g
• turmeric2 g
• stock400 ml
• bay leaves2 whole
• salt5 g
• black pepper2 g

1. 1Cut the chuck steak into 4 cm cubes. Pat the pieces dry with paper towel and season all over with salt and black pepper. Dice the onion and capsicum. Mince the garlic and grate the ginger.
2. 2Heat olive oil in a medium heavy-bottomed pot or Dutch oven over high heat. When the oil is hot and shimmering, add the beef pieces in a single layer. Cook without moving for 3 minutes until deeply browned on the bottom, then turn each piece and brown the other side for another 2–3 minutes. Work in batches if needed so the beef sears rather than steams. Remove the browned beef and set aside.
3. 3Reduce the heat to medium. Add the onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and ginger and stir for 60 seconds until fragrant.
4. 4Add the tomato paste, smoked paprika, cumin, and turmeric. Stir continuously for 90 seconds until the paste darkens slightly and coats the vegetables.
5. 5Return the browned beef to the pot. Add the canned tomatoes, stock, bay leaves, and diced capsicum. Stir everything together, scraping up any brown bits stuck to the bottom of the pot.
6. 6Bring the liquid to a gentle boil over high heat, then reduce to the lowest heat possible, cover the pot with a lid, and cook for 60 minutes. Check halfway through — if the liquid looks too low, add a splash more stock or water.
7. 7Rinse the red lentils under cold water until the water runs clear. After the beef has braised for 60 minutes, remove the lid, stir in the rinsed lentils, and replace the lid. Cook for a further 15–20 minutes until the lentils are completely soft and have thickened the braise into a rich stew.
8. 8Remove the bay leaves. Squeeze the juice of half the lemon into the pot and stir through. Taste and add more salt if needed.
9. 9Ladle the braise into a deep bowl and finish with a small squeeze of the remaining lemon juice. Serve as a standalone stew or with a slice of crusty bread if not following a gluten-free preference.

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