Braised Steak And Lentil Casserole

• 1 tbsp vegetable oil
• 1 lb beef chuck steak, cubed
• 2 tbsp flour, seasoned with salt and pepper
• 1 None onion, chopped
• 1 None carrot, chopped
• 2 cloves garlic, crushed
• 2 None bay leaves
• 2 cups beef stock
• 1/2 cup dried lentils
• 1 tbsp Worcestershire sauce
• 2 None potatoes, peeled, parboiled and thinly sliced
• 1/2 cup grated Cheddar cheese

1. Preheat the oven to 300u0b0F. Heat oil in a Dutch oven on high heat. Toss beef in flour, shaking off excess. Saute in batches, 3-4 mins each, until well browned. Remove from pan.
2. Add onion, carrot, garlic and bay leaves to pan. Cook, stirring, 4-5 mins. Return beef with stock, lentils and Worcestershire sauce to pan. Bring to a simmer. Transfer to oven. Bake, covered, 1 hour. Remove from oven. Discard bay leaves.
3. Increase oven temperature to 350u0b0F. Divide beef mixture among 4 ovenproof dishes. Arrange potato on top. Sprinkle with cheese. Bake 15-20 mins until browned.

vegetable oil, beef chuck steak, flour, onion, carrot, garlic, bay leaves, beef stock, dried lentils, worcestershire sauce, potatoes, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/34345 (may not work)