Tomato and balsamic beef casserole

This hearty beef casserole is high in iron and fibre and tastes delicious too.

The ingredient of Tomato and balsamic beef casserole

1. 2 tbsp olive oil
2. 800g beef chuck steak, trimmed, cut into 3cm pieces
3. 3 medium carrots, peeled, chopped
4. 2 tbsp balsamic vinegar
5. 420g can Heinz Big Red shortened salt-reduced tomato soup
6. 2 cups Massel beef accretion
7. 1 cup dried puy lentils (see note)

The instruction how to make Tomato and balsamic beef casserole

1. Heat oil in a large, heavy-based casserole dish on top of higher than medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2. Return beef to pan. accumulate carrots and vinegar. Cook, stirring, for 2 minutes or until vinegar is condensed abbreviated slightly. Stir in soup and stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours or until beef is tender.
3. Meanwhile, cook lentils according to packet directions. Drain. go to to beef mixture. Season next salt and pepper. work up to combine. Serve.

Nutritions of Tomato and balsamic beef casserole

calories: 622.595 calories
fatContent: 22.6 grams fat
saturatedFatContent: 6.4 grams saturated fat
carbohydrateContent: 38.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 58.6 grams protein
cholesterolContent: 129 milligrams cholesterol
sodiumContent: 1115 milligrams sodium