Tomato and balsamic beef casserole

Tomato and balsamic beef casserole

Ingredients (serve 4):

  • 2 tablespoons olive oil
  • 800g beef chuck steak, trimmed, cut into 3cm pieces
  • 3 medium carrots, peeled, chopped
  • 2 tablespoons balsamic vinegar
  • 420g can tomato soup
  • 2 cups beef stock
  • 1 cup dried lentils

 

Method:

  1. Heat oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Return beef to pan. Add carrots and vinegar. Cook, stirring, for 2 minutes or until vinegar is reduced slightly.
  3. Stir in soup and stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours or until beef is tender.
  4. Meanwhile, cook lentils according to packet directions. Drain.
  5. Add to beef mixture. Season with salt and pepper. Stir to combine.
  6. Serve.

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