Lentils with Beef and Vegetables


2-3lbs of beef sirloin, cut into small chunks
5 large carrots, sliced
4 celery stalks, sliced 
1 large white onion, diced
5 cloves garlic, minced
1 bag of lentils
2 quarts of beef stock
4 TBS tomato paste
3 TBS Worshishire sauce
2 Bay leaves
Olive oil
Salt and pepper


Rinse and drain the lentils out very well in a colandar.
Put a pot of water on to boil with salt added.  Cook the lentils for 10-15 until they are soft but have a little bite. Drain, put back in the pot, on warm and put the lid on.
In a large heavy bottom pan or dutch oven, brown the meat in olive oil until browned. Remove the meat from pan and add in the vegetables. Add salt and pepper and mix in with the oil/juices. Cook until onions are translucent and veggies begin to brown. Add in the tomato paste. Blend in with the veggies with a wooden spoon. 
Throw in bay leaves and pour in the beef stock and Worshishire sauce.  Bring to a low boil, add the meat back in, simmer with the lid on for a good hour. 
Check the tenderness of the meat and carrots and taste for any needed salt, pepper etc...
Some people will add the lentils right into the pot, but I keep the cooked lentils on warm in a seperate pot and put a few spoonfuls of them in the bowl and top with the hot broth, and put the meat and veggies over them. I do this also with any noodle soups and any other soups with pasta.  

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