Boeuf Bourguignon with Braised Kale and Lentils

Cut beef into 4 cm cubes, pat dry with paper towels, and season with salt and pepper; peel pearl onions, crush garlic, and prepare bouquet garni by tying herbs together; halve mushrooms and set aside; chop parsley for garnish.

Rinse lentils thoroughly under cold water until water runs clear; remove tough stems from kale and roughly chop leaves; mince garlic for the side dish.

Heat olive oil in a Dutch oven over high heat at approximately 200°C; sear beef cubes in small batches for 3-4 minutes per side until a deep brown crust forms on all sides, then remove and set aside.

In the same Dutch oven, reduce heat to medium at 160°C, add lardons and cook for 5-6 minutes until golden; add pearl onions and sauté for 4 minutes until lightly browned; stir in garlic and tomato paste for 1 minute until fragrant and caramelized.

Pour red wine into the pot, scraping up all browned bits from the bottom with a wooden spoon; add beef broth and bouquet garni, return beef and its juices to the pot, bring to a simmer, cover, and transfer to a preheated oven at 160°C to braise for 2.5-3 hours until beef is fork-tender.

In a medium saucepan, combine lentils with vegetable broth, bring to a boil over medium-high heat at 180°C, then reduce to a simmer at 100°C for 40-50 minutes until tender but not mushy, checking for a firm bite.

In a separate skillet, heat butter over medium-high heat at 180°C; sauté mushrooms for 5-7 minutes until golden brown and add them to the stew in the Dutch oven for the last 30 minutes of braising.

In a large skillet, heat olive oil over medium heat at 160°C, add minced garlic and sauté for 1 minute until fragrant; add chopped kale and stir for 2 minutes until wilted, then pour in vegetable broth, cover, and braise for 20-25 minutes until tender, seasoning with salt and pepper.

Remove the lid from the Dutch oven for the final 20 minutes of cooking at 160°C to allow the sauce to reduce and thicken naturally to a glossy consistency; discard bouquet garni, taste, and adjust seasoning if needed.

Drain any excess liquid from the lentils if necessary, then fold them into the braised kale over low heat at 100°C for 2-3 minutes to combine flavors and ensure both are warm for serving.