Step 1

Heat oil in a large frypan over medium heat. Season beef well with salt and pepper. Brown on all sides. Transfer to a slow cooker with onion, celery, carrot, garlic and bay leaf.

Step 2

Add tomato paste to the frypan and cook, stirring, for 1 minute. Pour in 2 cups stock. Bring to the boil then pour over ingredients in slow cooker. Cover and cook on high for 4 hours.

Step 3

Add lentils and remaining cup of stock to the slow cooker and continue cooking on high for a further 2 hours. Add a little more water or stock if required.