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Ingredients

2 tablespoons olive oil
800g beef chuck steak, trimmed, cut into 3cm pieces
3 medium carrots, peeled, chopped
2 tablespoons balsamic vinegar
420g can Heinz Big Red condensed salt-reduced tomato soup
2 cups Massel beef stock
1 cup dried puy lentils (see note)

Method

Step 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.
Step 2 Return beef to pan. Add carrots and vinegar. Cook, stirring, for 2 minutes or until vinegar is reduced slightly. Stir in soup and stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours or until beef is tender.
Step 3 Meanwhile, cook lentils according to packet directions. Drain. Add to beef mixture. Season with salt and pepper. Stir to combine. Serve.

Tomato and balsamic beef casserole

How to make Tomato and balsamic beef casserole

Ingredients

Method