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

Method:

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.