Name: Tomato and balsamic beef casserole
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 1
Ingredients: 36.40 gm olive oil; 800g beef chuck steak, trimmed, cut into 3cm pieces; 3 medium carrots, peeled, chopped; 40.00 ml balsamic vinegar; 420g can condensed salt-reduced tomato soup; 510.00 gm beef stock; 250.00 ml dried puy lentils (see note)

Tomato and balsamic beef casserole

0 Likes

Prep Time:
15 minutes

Cook Time:
145 minutes

Total Time:
160 minutes

Iron-rich beef casserole packed with fiber for a savory meal.

Ingredients:

36.40 gm olive oil
800g beef chuck steak, trimmed, cut into 3cm pieces
3 medium carrots, peeled, chopped
40.00 ml balsamic vinegar
420g can condensed salt-reduced tomato soup
510.00 gm beef stock
250.00 ml dried puy lentils (see note)

Instructions:

In a large, heavy-based casserole dish, heat the oil over medium-high heat. Brown the beef in batches for 5 to 6 minutes until golden. Transfer to a bowl.
Add the beef back to the pan, along with the carrots and vinegar. Stir and cook for 2 minutes until the vinegar reduces slightly. Mix in the soup and stock, cover the pan, and bring it to a boil. Lower the heat and let it simmer for 2 hours until the beef is tender.
Cook lentils as instructed on the packet, then drain them. Mix them into the beef, season with salt and pepper, and stir well to combine before serving.

We use cookies

Similar Recipes

Beef, balsamic and tomato pot pies

Balsamic steak with warm semi-dried tomato and garlic crouton salad

Spaghetti and meatballs with slow-roasted tomato & red wine sauce

Steak with butter bean & tomato salad

Electric Pressure Cooker Short Ribs