Beef Casserole With Tomato & Balsamic Vinegar

1. 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. 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. 3

   Meanwhile cook the lentils according to packet directions. Drain. Add to beef mixture. Season with salt and pepper. Stir to combine.

4. 4

   Note: You could use a 400gm can of lentils, draioned and rinsed instead of dried lentils.

* Per serving · 4 servings · Values may vary.

No additional tips available.