Step 1

In a small mixing bowl, combine five spice, salt, pepper, coriander, cumin and cayenne. Season roast cubes with 1-tablespoon of seasoning mix and reserve the rest for the stew.

Step 2

In a Dutch oven or heavy pot with a lid, heat oil over medium high heat. Working in batches, sear cubes on two sides and reserve to a clean plate.

Step 3

Lower heat to medium, add onion, garlic, carrot, tomato paste and remaining spice blend; sauté for 2-3 minutes, stirring occasionally.

Step 4

Stir in beef stock and water, scraping up any browned bits stuck to the bottom of the pan. Add tomatoes and collard greens; bring to a boil, return beef cubes to the pan, lower heat to low and simmer 1 1/2 hours, uncovered.

Step 5

Add potatoes and lentils; cover and simmer over low heat 1 hour or until potatoes and lentils are tender.