Beef and lentil braise

Heat a very large saucepan or stockpot over high heat and lightly spray with olive oil. Add one quarter of the beef strips and cook, stirring, for 2-3 minutes or until browned. Transfer to a bowl. Lightly spray the pan again and, working in three more batches, repeat with the remaining beef.

Lightly spray the pan with olive oil and reduce the heat to medium. Add the onion, celery and carrot and cook, stirring occasionally, for 15 minutes. Return all the meat and any juices to the pan. Add the garlic, rosemary, lentils and stock. Simmer, partially covered, for 45 minutes or until the meat is tender and the sauce has reduced by two-thirds (stirring every now and then). Remove two-thirds of the braise and divide evenly between two airtight containers. Allow to cool before storing (see Tips).

TIPS:

• Use this base recipe to create these three meals: Beef & lentil braise with green beans, Mexican chili, and Beef & lentil bake.
• You will need 5 x 400g cans of lentils for this recipe.
• Store any leftover lentils in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
• Leftover braise can be stored in airtight containers in the fridge for up to 2 days or in the freezer for up to 3 months. Thaw the frozen mixture in the fridge overnight. Reheat in a large saucepan over medium heat for 15 to 20 minutes or until hot.