BEEF & LENTIL STEW

Steps:

• Fry the lardons in a large pot, with the onion. Add the meat, and let it all brown a little bit. Add the thyme, the wine and the stock. This should just about cover the meat. Cover with a lid, and let it simmer for about an hour and a half. After one hour though, add the carrots. Watch to make sure the stew doesn't run too dry - just add extra water in that case. After the one and half hours have passed, add the lentils. Simmer for another half hour - two hours in total - and then flavor to taste with whisky, balsamic vinegar, concentrated stock, honey, salt and pepper. If the stew feels a little runny, you can mix the cornstarch with cold water and stir it into the stew to thicken. Serve with snow peas and cherry tomatoes, and decorate with fresh herbs if you've got them at hand. (I used chervil.)