Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.5 cups dried brown lentils, rinsed and sorted
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups low-sodium beef broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Pat the beef chuck dry with paper towels and sear in batches until a deep mahogany crust forms on all sides. Transfer the browned beef to the slow cooker.
  2. In the same skillet, add the diced onion and celery. Cook for 4–5 minutes until softened. Stir in the garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick red and smells nutty. Pour this mixture over the beef.
  3. Add the rinsed lentils, sliced carrots, cubed potatoes, thyme, and the bay leaf to the pot. Pour in the beef broth and season with salt and pepper. Stir gently to ensure the lentils are submerged.
  4. Secure the lid and set the slow cooker to Low for 8 hours (recommended) or High for 4–5 hours. The soup is done when the beef is fork-tender and the lentils have absorbed the broth.
  5. Stir in the lemon juice or apple cider vinegar just before serving to brighten the flavors.