Iron-Rich Beef Ragu & Lentils • MK Natural Health Brisbane - Naturopath Nutritionist Greenslopes

Ingredients

• 400-500g Beef – Cheap Cuts are best! Chuck steak, brisket, casserole beef. Organic or Grass Fed if you can.
• 1 x 500ml jar Organic Tomato Passata (in the tall glass jar)
• 1 -2 tablespoons extra virgin olive oil
• 1 small red onion, peeled and cut in chunks
• 4 cloves garlic, finely chopped
• 2 carrots, peeled and thickly sliced
• 1 celery stalk, sliced
• 4 sun ripened or Roma tomatoes, diced or put through a food processor
• Herbs: 2 sprigs rosemary, a handful of chopped parsley (or dried parsley or ‘Italian mix’)
• 1 cup of Broth (bone/vegetable) OR 1 tablespoon Massell Beef stock powder mixed in water
• Salt and freshly ground black pepper
• OPTIONAL FLAVOURS: Zest of Orange or Lemon, splash of red wine or 2 anchovies (trust us – it adds a lovely deep flavour to the dish and it dissolves completely you wouldn’t know it is there!)
• 2 x Tins of Organic Lentils, rinsed and drained (or pre-make from scratch if more time)
• 4 cups of Greens (1 cup per serve) – Zucchini, spinach, kale, swiss chard, collard greens, chopped/diced roughly