Step 1

Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.

Step 2

Brown the meat, stirring regularly, for 5-10 minutes. All sides of the beef chunks should be browned.

Step 3

Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.

Step 4

Bring to a boil, cover, then reduce heat and simmer for about 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then taste for salt and pepper.