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Beef & Lentil Stew

January 12, 2010

Surprisingly, I am not feeling too sore from the Goofy Challenge this past weekend. Besides having very swollen feet, my legs feel great and I am able to do some x-training at the gym and bounce right back into my usual workouts. I’m wondering if the cold has something to do with my elephant feet? I’ve been soaking them in ice water, which seems to help reduce the swelling. At least I can put the ring back on my finger now! (Right after the marathon, I couldn’t even put the ring on my finger, let alone get my running shoes on). My running shoes are one size bigger than my normal shoes and I usually have them very loose, to the point where people tell me all the time that I’m going to break my ankle. I literally had to shove my foot back into my running shoes because I had no other choice! Needless to say, it wasn’t a pleasant 6 hour  flight back to L.A. right after the marathon. Why did I book that flight again? Clearly, I must have been too optimistic. Compression socks will save me next time I do something that stupid.

Anyways, L.A weather is like a heatwave compared to this past weekend in Orlando. I am focusing on higher protein intake this week as my body recovers and rebuilds those torn muscles. Here is a rich and healthy stew that combines lean beef and colorful vegetables in a thick broth flavored by a packet of chili seasoning. You can pick up these little packets at any supermarket and they are so handy when it comes to making quick soups. Instead of busting out your spice drawer and throwing together a bunch of seasonings, these convenient packets already have them all combined. Enjoy!

Beef & Lentil Stew

SERVES 6

Ingredients

  • 1 lb lean beef, cubed
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (16 ounce) can diced tomatoes
  • 2 large carrots, sliced
  • 1 cup lentils, uncooked
  • 3 cups beef broth
  • 1/4 cup red wine (optional)
  • 1 packet of chili seasoning
  • 2 tablespoons parsley

Directions

  1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown
  2. Add in diced tomatoes, potatoes, carrots, beef broth, optional red wine, chili packet, lentils and parsley
  3. Heat to boiling then reduce the heat, cover, and simmer stirring occasionally until lentils are tender. About 40 minutes
  4. Remove from heat and serve.

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