Slow Carb Beef and Lentil Stew

INGREDIENTS

• 2 Tb. oil
• 2.5 lbs. beef chuck, cut into ¾ inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 carrots, sliced
• 3 large celery stalks, sliced
• 1 ½ cup dried green or brown lentils
• 1- 28 oz. can of crushed tomatoes
• 6 cups beef stock
• 1 cup dry red wine
• 3 bay leaves
• 1 Tb. dried thyme
• Pinch of cayenne pepper
• 3 Tb. fresh chopped tarragon
• Salt and Pepper