Tomato and balsamic beef casserole

Method:

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.

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.

Meanwhile, cook lentils according to packet directions. Drain.

Add to beef mixture. Season with salt and pepper. Stir to combine.

Serve.