Beef Casserole With Tomato & Balsamic Vinegar

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• 2 tablespoons olive oil
• 800 g steak, beef chuck, trimmed and cut into 3cm pieces
• 3 carrots, medium, peeled & chopped
• 2 tablespoons balsamic vinegar
• 420 g heinz big red condensed salt reduced tomato soup
• 2 cups beef stock
• 1 cup lentils, puy, dried and uncooked
• salt and pepper, to taste

Recipe

• 1 heat oil in large heavy based casserole dish over medium heat. cook beef in batches for 5 - 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 the vinegar is reduced slightly stir in soup and stock. cover. bring to boil. reduce heat to low. simmer for 2 hours or until beef is tender. season with salt and pepper to taste.
• 3 meanwhile cook the lentils according to packet directions. drain. add to beef mixture. season with salt and pepper. stir to combine.
• 4 note: you could use a 400gm can of lentils, draioned and rinsed instead of dried lentils.