Getting closer to what I am going for with this version of the new recipe. Still do not have a name for it.

I decided to do away with the ribs and the browning because I want this to be an easy to prepare and eat dish for a dutch oven gathering.

I figure I will make this a few more times to get the spice mixture just right and to try a couple of other cuts of beef and lamb.

Ingredients (in the order that they will be used):
2 T. olive oil
Mix: 1 T. smoked paprika, 1 T. brown sugar, 2 t. kosher salt, 1 t. mustard, 1 t. ground black pepper, 1/4 t. chile powder, 1/4 t. ground cloves, 1/4 t. ginger powder

2 T. tomato paste
2 c. stock (I ran out of beef stock so I used chicken this time)

Chop: 1 carrot, 1/2 onion, 1 rib celery
Mince: 2 cloves garlic

1/2 lb. top round (1/2" cubes)
3/4 c. dry, split lentils

Directions:
Turn oven to 325F. Insert an oven safe 2 qt. pot w/ lid. Wait 1/2 hour.

Take the hot pot from the oven. Add the olive oil and spice mixture. Stir for a few minutes.

Stir in the tomato paste and stock until well blended.

Stir the rest of the ingredients.

Cover the pot and return to the 325F oven for two hours.

Serve over rice with some flat bread and a cabbage salad.