Home Dinner

Braised steak and lentil casserole

This warming beef casserole brings out the tenderness of the cheaper-cut blade steak with slow cooking. Add the vegies and flavoursome condiments and this is the ultimate cold weather comfort food.
Braised steak and lentil casseroleWoman's Day
4
20M
1H 25M
1H 45M

Ingredients

Method

1.Preheat oven to slow, 150°C.
2.Heat oil in a large, flameproof casserole dish on high. Toss beef in flour, shaking off excess. Saute in batches, 3-4 minutes each, until well browned. Remove from pan.
3.Add onion, carrot, garlic and bay leaves. Cook, stirring, 4-5 minutes. Return beef with stock, lentils and sauce. Bring to simmer. Transfer to oven. Bake, covered, 1 hour. Remove from oven. Discard bay leaves.
4.Increase oven to moderate, 180°C. Divide among 4 ovenproof dishes. Arrange potato over top. Sprinkle with cheese. Bake 15-20 minutes.

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