Diced gravy beef cooked with brown lentils and rosemary. Best served with steamed vegetables.

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 2 hour s

Ingredients
1 kg diced gravy beef, fat trimmed
1 tbsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stick celery, chopped
2 cloves garlic, crushed
1/2 tsp chilli flakes
1 tbsp chopped fresh rosemary
3 cups beef stock
1 cup brown lentils
2 tsp brown sugar
1 tbsp Worcestershire sauce

Method
1. Preheat the oven to 180oC. Coat beef in oil and brown (in batches) in a large preheated frypan. Set aside.
2. Add the onion, carrot and celery to the frypan and cook over a medium heat for 5 minutes or until soft. Add the garlic, chilli flakes and rosemary.
3. Add the stock to the pan, scraping up the meat residue from the bottom of the pan.
4. Heat the stock until it boils and pour the mixture into a large casserole dish. Add the beef to the dish, cover tightly and bake in the oven for 45 minutes.
5. Stir the lentils, brown sugar and Worcestershire sauce into the casserole and cook for another hour or until the lentils are tender. Season to taste.

Serving Suggestion:
Serve with steamed vegetables.

Courtesy of themainmeal.com.au