Beef Casserole With Tomato & Balsamic Vinegar

Recipe by Kiwi Kathy
READY IN: 2hrs 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
  • 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.
  • Meanwhile cook the lentils according to packet directions. Drain. Add to beef mixture. Season with salt and pepper. Stir to combine.
  • Note: You could use a 400gm can of lentils, draioned and rinsed instead of dried lentils.
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