Rich braised beef with savoy cabbage, green lentils and smoked bacon

Ingredients

Braised beef:
500g Scotch diced beef
2 tbsp veg oil
3 onions thinly sliced
2tsp caster sugar
6 cloves of garlic
700ml good quality beef stock
3 tbsp Worcestershire sauce
200ml red wine

Cabbage, lentils and bacon:
500g tinned green lentils
200g savoy cabbage shredded
60g smoked bacon
100g shallots finely diced
20g butter

DIRECTIONS:

1. Heat the oil in a large saucepan, add the diced beef and cook until browned, remove from the pan and leave to the side;
2. Add the onions and sugar to the pan and cook until caramelised;
3. Add the garlic;
4. Add the wine, cook out for a minute;
5. Add the stock and Worcestershire sauce, put the beef back in, cover with a lid and cook for 2-3 hours until the sauce has thickened, and the meat can be easily broken up;
6. For the garnish, start by frying the bacon, when it starts to go golden around the edges, add the shallots and cabbage, cook until the veg is soft then add the lentils and butter, combine well and cook until the lentils are hot.