Stop yelling. The beef is right here.
- 1 lb. lean beef (pot roast or chuck)
- 1 1⁄2 cups dry lentils
- 4 sliced carrots
- 1 diced onion
- 6 ribs of sliced celery
- 1 quart of beef stock
- 60 oz. (5 cans) of a vegetable cocktail like V8
- 1 tbsp. Worcestershire sauce
- Salt and pepper to taste
Pot roast leftovers work great for this; just chop it up into 3⁄4 inch pieces. Otherwise, trim the fat off a chuck roast. You don’t need to spend a lot on it; you’ll be simmering it till it falls apart.
If you aren’t using leftovers, chop it up into 3⁄4 inch pieces and brown it all up with some oil in a skillet. Toss it it all in a large stock pot when it’s done.
Add everything else and heat to boiling. If you’re using leftovers, just simmer it until the lentils and grains are done. Otherwise, simmer it until the beef is falling apart.
Enjoy You Not the Grease?
If you have the time to prepare this a day ahead of time, refrigerate overnight and spoon out the fat before reheating it.