Tomato and balsamic beef casserole

Tomato and balsamic beef casserole

Ingredients (serve 4):

  • 2 tablespoons olive oil
  • 800g beef chuck steak, trimmed, cut into 3cm pieces
  • 3 medium carrots, peeled, chopped
  • 2 tablespoons balsamic vinegar
  • 420g can tomato soup
  • 2 cups beef stock
  • 1 cup dried lentils



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

More articles

Leave a Reply