Beef Stew with Oyster Mushrooms and Green Lentils

Mince the Garlic (2 cloves). Dice the Onion (3/4 cup). Cut the Beef (8 oz) into 1 inch long strips, and season with Beautiful Briny® French Picnic Sea Salt (1/2 tsp) 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 Mushroom (1 cup) and cook 1-2 minutes more. Stir in onion and garlic, and cook for 1-2 minutes.

Add the Beef Stock (8 fl oz) 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 (1 cup), Fresh Thyme (10 sprigs), Bay Leaves (2), Green Lentils (1 cup), and Water (2 cups). Stir to combine, and bring to a boil.

Stir well, reduce heat to low, cover, and simmer for 20 minutes.

Uncover, stir well, and add Beautiful Briny® French Picnic Sea Salt (1 tsp) Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.

Remove thyme and bay leaves. Adjust seasoning to taste. Ladle into bowls, serve, and enjoy!