Other vegetables can be used according to seasonal availability.
Cut meat into 2.5cm (1in) cubes.
In a large frying pan, heat 2tbsp olive oil and gently fry meat until sealed. Place meat into a large saucepan and add 1.2 litres (2 pints) of the vegetable stock and put on a low heat.
Wash, peel and dice all the vegetables and add to meat and stock. Add remaining stock and lentils, bring to the boil and then reduce to a low heat. Leave on low heat, checking at regular intervals.
After two hours thicken with beef stock and serve.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.