10 cups of beef broth
2 cups of water
2/3 cup of olive oil
1 tablespoon of butter
1 teaspoon of salt
1 kg of lentils
500g lean jerky
4 cloves of garlic, minced
1 medium red bell pepper, diced
1 small onion, diced
10 cups of beef broth
2 cups of water
2/3 cup of olive oil
1 tablespoon of butter
1 teaspoon of salt
1 kg of lentils
500g lean jerky
4 cloves of garlic, minced
1 medium red bell pepper, diced
1 small onion, diced
1
In advance of preparing the dish, soak the jerky in water
Then, drain and cut it into 1 cm cubes
2
Bring the water to a boil, add the jerky, and cook for 30 minutes
Drain and reserve
3
In a skillet, melt the butter, add the garlic, and heat over medium heat until fragrant
Then, add the jerky and fry for 10 minutes, stirring occasionally to lightly brown it. Reserve
4
Combine the beef broth, lentils, and jerky in a large pot
Bring to a boil, then reduce the heat and simmer for an additional 50 minutes or until the lentils and jerky are tender
5
Fry the bell pepper and onion in olive oil over high heat for 10 minutes
Blend in a blender and add to the stew
Stir and serve.
