Beef and lentil casserole

Instructions

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.