Beef and lentil casserole
(at time of publication)
- 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
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.
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)
Total fat 12g
–Saturated fat 3g
Dietary fibre 4g
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