Rump Roast Beef Stew with collard Greens and Lentils

• 2 pounds Trietsch Farms Premium Rump Roast cut into 1 inch cubes
• 1 Tablespoon Chinese five spice
• 2 Table spoons Kosher or Sea Salt
• 1 Teaspoon ground pepper
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• ½ teaspoon Cayenne Pepper
• 1 Tablespoon Canola Oil
• 1 Onion diced
• 4 cloves Garlic minced
• 2 carrots diced
• 1 tablespoon Tomato Paste
• 1 quart beef stock
• 1 cup water
• 28 ounce Crushed tomatoes
• 1 bunch of collard greens, remove stem and rough chop
• 5 lbs potatoes diced into small chucks
• ½ cup lentils

1. In a small bowl combine five spice, Salt Pepper, Coriander, cumin, Cayenne. Take 1 tablespoon of mixture and put in gallon zip lock with beef cubes, Shake.
2. In a Dutch Oven heat oil over medium high heat. Work in batches of beef and sear on at least 2 sides. Remove beef to plate for later
3. Lower heat to medium, add onion, garlic, carrot, tomato paste and remaining spice blend. Saute 2 to 3 minutes
4. Stir in beef stock and water add tomatoes and collard greens, bring to a boil return beef to pan and lower heat to low and simmer 1.5 hours uncovered.
5. Add Potatoes and lentils, cover and simmer over low heat for an hour or until lentils are tender.