Preparation time is 15minutes
Cook time is 3hours 40minutes
Total time is 3hours 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 600grams stewing beef, chopped into chunks
- 2 sticks celery, chopped into chunks
- 2 medium carrots, peeled and chopped into chunks
- 1 medium onion, peeled and diced
- 1 cloves garlic, peeled and minced
- 250grams chestnut mushrooms, sliced
- 3 sprigs rosemary
- 2tablespoons tomato puree
- 2tablespoons balsamic vinegar
- 2 1/3 cups beef stock, made with two cubes
- 400grams green lentils, can, drained
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
42.0grams
Fat
22.6grams
Carbs
21.3grams
Sugars
6.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty and comforting beef stew packed with lentils and vegetables.
Instruction tip
Serve with crusty bread for mopping up the sauce.
Method
Step 1 of 4
Heat the oven to 140°C/120°C fan-forced. Drizzle a flame proof casserole dish on a medium high heat with half the oil and brown the beef chunks in two or three batches for 3 minutes each. Remove with a slotted spoon and set aside on a plate.
Step 2 of 4
Add the rest of the oil and fry the onion, celery, carrot and mushrooms for 7 minutes to soften, add the rosemary sprigs and garlic and cook for a further 2 minutes.
Step 3 of 4
Add the beef back into the dish, stir in the tomato puree and balsamic vinegar, mix well to coat and pour over the beef stock. Bring to the boil and simmer for 10 minutes.
Step 4 of 4
Place the casserole dish in the oven and cook for 2 hours and 30 minutes. Remove the casserole from the oven, stir in the drained green lentils and return to the oven for 30 minutes, until the meat is tender and the sauce is thick.
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