Submitted by MFM reader Evelyn Mulcahy
500g lean beef
100g lentils, rinsed
1 beef stock cube
1tsp Worcester sauce
1tsp Dijon or wholegrain mustard
1. Heat oil in a pan and brown the meat. Add the mushrooms and chopped onion.
2. Transfer the meat mixture to a slow cooker bowl. Add the lentils and chopped vegetables.
3. Make up stock cube using 500ml boiling water. Stir in the Worcester sauce and mustard. Pour over the meat in the slow cooker bowl until just covered. Add more water if necessary.
4. Cover and cook on medium heat for six to eight hours.
Suitable from six months (blended).
If you don't have a slow cooker, cook in a casserole dish in a medium oven for four hours.
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