Curried beef and red lentil stew
Ragout and stew
In my version of beef stew, I decided to infuse the classic dish with some of the Indian spices that I grew up eating. To make it extra hearty, I cook the beef with lentils (usually red lentils because they cook quickly) and stir in baby spinach at the end. I usually eat this on a bed of basmati rice with a dollop of tangy Greek yogurt. This is the kind of comfort food that I crave on a cold winter night.
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