Beef and Lentil Stew

1. Liberally salt and pepper the meat on all sides.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until the oil is hot and glistening.
3. Add meat to the hot oil and allow meat to take on a dark brown sear, turning to get all sides.
4. Add the red wine and broth to the pot, being sure to scrape up all of the brown bits (fond) from the pan.
5. Cut in half and peel the onion, then slice off the dirty section of the root. Quarter each half, being sure that each wedge has a piece of root to keep it together. Brush off the mushrooms to clean and wash (don’t peel) and cut the carrot into 1-inch chunks. Add the vegetables and remaining ingredients to the pot, season to taste with salt and pepper and bring to a boil.
6. Turn the heat down to a simmer and cover the pot.
7. Allow the stew to simmer on the stove for 1 1/2 to 2 hours. The meat should be tender and show no resistance when pierced with a fork and the lentils should be tender.
8. Check the broth for seasoning, serve and enjoy.