Beef and lentil casserole

A meltingly tender, high in iron beef and lentil cassrole recipe is a winter classic, easy with minimal prep, get it in the oven in next to no time, and leave it to work its magic, this will be a family favourite.

Serves: 4

Time to make: 2 hrs

Ingredients

More weights & measures

600g beef chuck or blade steak, cubed

spray oil

2 onions, finely chopped

2 cloves garlic, finely chopped

2 medium carrots, sliced

2 sticks celery, sliced

1 cup red wine

2 tablespoons plain flourall purpose flourX

2 tablespoons tomato paste

2 cups beef stock

2 sprigs rosemary

½ cup red lentils

Instructions

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1 Preheat oven to 170°C. Brown beef in batches in a non-stick pan using a little spray oil. Wipe out pan in between with kitchen towel if necessary. Set to one side.

2 Cook onion, garlic, carrot and celery in a little spray oil in the pan until softened. Put vegetables in a casserole dish of your choice and heat gently on the hob.

3 Add wine and cook, stirring, until the liquid reduces by half. Return beef to pan. Stir in flour, tomato paste and stock. Add the rosemary. Bring to the boil. Cover and cook in the oven for 1 hour.

4 Add the lentils and cook for a further 30 minutes. Season as needed. Serve sprinkled with fresh herbs, pumpkin mash and lightly cooked courgettes.

HFG tip

Waste not, want not: If you have any casserole left, it is a dish that actually improves the second time around. Make sure you reheat thoroughly. Add a little more stock if there is not much liquid left.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Protein 39 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 7 g

Dietary fibre 4 g

Sodium 620 mg

Calcium 60 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.