easiest way to prepare any night of the week Tomato and balsamic beef casserole

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and balsamic beef casserole. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and balsamic beef casserole is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and balsamic beef casserole is something that I’ve loved my entire life.

Table of Contents


  • 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)


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Meanwhile, cook lentils according to packet directions. Drain. Add to beef mixture. Season with salt and pepper. Stir to combine. Serve.

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