Beef Stew with Oyster Mushrooms and Green Lentils

Mince the Garlic (2 cloves) . Dice the Onions (110 g) . Cut the Beef (225 g) into 1 inch long strips, and season with Beautiful Briny® French Picnic Sea Salt (3 g) Slice the Carrots (2) . Heat a 2-quart, heavy bottomed saucepan over medium-high heat.

Add enough Cooking Oil (as needed) to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add Oyster Mushrooms (115 g) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.

Add the Beef Stock (235 mL) to a saucepan and simmer. Let it boil until the stock has reduced to a half. Cool down.

Add the carrots, and cook for 3-4 more minutes, while stirring. Add the Reduced Beef Stock, Tomato Sauce (240 g) , Fresh Thyme (10 sprigs) , Bay Leaves (2) , Green Lentils (190 g) , and Water (480 mL) . Stir to combine, and bring to a boil.

Uncover, stir well, and add Beautiful Briny® French Picnic Sea Salt (5 g) Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.