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

• 2 tablespoons olive oil
• 800g beef chuck steak trimmed cut into 3cm pieces
• 3 medium carrots peeled chopped
• 2 tablespoons balsamic vinegar
• 420g can heinz big red condensed salt reduced tomato soup
• 2 cups massel beef stock
• 1 cup dried puy lentils see note

The Instruction of tomato and balsamic beef casserole

• 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

Nutritions of Tomato And Balsamic Beef Casserole

calories: 622 595 calories
calories: 22 6 grams fat
calories: 6 4 grams saturated fat
calories: 38 5 grams carbohydrates
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calories: n a
calories: 58 6 grams protein
calories: 129 milligrams cholesterol
calories: 1115 milligrams sodium
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