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Time to make: 2 hours  
Serves: 4
 

Ingredients

•olive oil spray
•650g beef chuck steak, cubed
•2 onions, finely chopped
•2 cloves garlic, finely chopped
•2 medium carrots, sliced
•2 celery sticks, sliced
•1 cup red wine
•2 tablespoons plain flour
•2 tablespoons no-added-salt  tomato paste
•2 cups reduced-salt beef stock
•2 sprigs rosemary
•½ cup red lentils
 

Putting it together

1.     Preheat oven to 170ºC. Spray non-stick frying pan with oil and brown beef in batches. Set aside.

2.    Spray pan and cook onion, garlic, carrots and celery until soft. 

3.    Put vegetables into casserole dish and heat gently on stove. Add wine, stirring until liquid reduces. Add beef, flour,
       paste, stock and rosemary and bring to the boil. Cover and cook in oven for 1 hour.

4.    Add lentils and cook for  a further 30 minutes.




Serving

Just enjoy

Nutritional Info (approximate per serve)

Recipe contributed by

Healthy Food Guide
www.healthyfoodguide.com.au