Ingredients
1 pound beef stew meat, cut into bite-sized pieces
1 cup dried green lentils
1 large yellow onion, chopped
4 garlic cloves, minced
2 large carrots, chopped
2 celery stalks, chopped
4 cups beef bone broth
2 diced, Roma tomatoes
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
2 tablespoons TAO Balsamic Vinegar
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions
Heat the olive oil in a large soup pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.
Add the lentils, beef broth, diced tomatoes, balsamic vinegar, thyme, oregano, and a pinch of salt and pepper to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes to an hour, or until the lentils are tender.
Add the browned beef stew meat back into the pot and continue to simmer for another 10-15 minutes, or until the meat is cooked through.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with fresh chopped parsley. Enjoy!
This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. To reheat, simply warm the soup on the stovetop over low heat until heated through.