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Beef Stew
½ cup stew meat½ cup celery
½ baby carrots
½ cup onions
½ cup potato, diced
4 button mushrooms cleaned
¼ dry lentils
Pinch of pepper
4 cups organic low-sodium chicken stock
In a medium pot, sauté onion in olive oil. Add mushrooms, carrots and celery, sauté for another 4 minutes.
Add chicken stock and the rest of ingredients. Bring to boil and simmer covered for 2 hours or until meat is softened.
Reserve one cup of liquid and pour rest of stew in food process and blend. Add more liquid little by little until correct consistency is achieved.
