Beef And Lentil Stew

Ingredients

450 gr beef
60 gr onion
1 clove garlic
4 mushroom stems
475 gr stewed tomatoes
1 slice celery stalk
1 slice carrot
1 lentils
700 ml water
60 ml wine
1 bay leaf
3 gr parsley
3 gr salt
5 ml beef bouillon
1 gr pepper

Instructions

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.