INGREDIENTS:

• 2 tbsp olive oil
• 800g beef chuck steak, trimmed, cut into 3cm pieces
• 3 medium carrots, peeled, chopped
• 2 tbsp balsamic vinegar
• 420g can Heinz Big Red condensed salt-reduced tomato soup
• 2 cups Massel beef stock
• 1 cup dried puy lentils

DIRECTIONS

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