Tender and warming, this Beef and lentil casserole recipe is a must-try. It’s quick to prep and makes for the ultimate winter dinner.
Serves44
Cook time1 hr 40 mins1 hour 40 minutes
Prep time5 mins5 minutes
Ingredients
2 tsp Coles Olive Oil
400g Coles Australian Beef Chuck Steak
1 brown onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 garlic clove, crushed
2 tsp curry powder
400g can Coles Diced Tomatoes
420g can Coles Lentils, rinsed, drained
420g can Coles Chickpeas, rinsed, drained
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in medium heavy-based saucepan over high heat. Add the beef and cook, stirring, for 5 mins or until browned all over.
Step 2
Add the onion, carrot, garlic and curry powder. Cook, stirring, for 3 mins or until onion softens.
Step 3
Add the tomato, lentils, chickpeas and 11/2 cups (375ml) water. Season. Bring to the boil. Reduce heat to low. Cover and simmer for 11/4 hours. Uncover and cook for a further 15 mins or until sauce thickens slightly and beef is tender. Serve.
Tender and warming, this Beef and lentil casserole recipe is a must-try. It’s quick to prep and makes for the ultimate winter dinner.
Method
Step 1
Heat the oil in medium heavy-based saucepan over high heat. Add the beef and cook, stirring, for 5 mins or until browned all over.
Step 2
Add the onion, carrot, garlic and curry powder. Cook, stirring, for 3 mins or until onion softens.
Step 3
Add the tomato, lentils, chickpeas and 11/2 cups (375ml) water. Season. Bring to the boil. Reduce heat to low. Cover and simmer for 11/4 hours. Uncover and cook for a further 15 mins or until sauce thickens slightly and beef is tender. Serve.
