Name: Beef and carrot casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 1 1/2 tablespoon olive oil; 750 gram round steak, trimmed, cubed; 1/4 cup seasoned flour; 1 leek, trimmed, washed and sliced; 1 garlic clove, crushed; 1 tablespoon ground cumin; 2 teaspoon ground ginger; 2 cup salt-reduced beef stock; 6 carrots, cut into wedges (or 12 dutch carrots); 400 gram can diced tomatoes; 1/2 cup stuffed green olives; 1/4 cup chopped preserved lemon (or zest and juice of 1 lemon); 1/2 cup chopped parsley, plus extra to serve; 1/2 cup coriander leaves; brown rice, to serve

Beef and carrot casserole

Skip to Recipe

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 1/2 tablespoon olive oil

750 gram round steak, trimmed, cubed

1/4 cup seasoned flour

1 leek, trimmed, washed and sliced

1 garlic clove, crushed

1 tablespoon ground cumin

2 teaspoon ground ginger

2 cup salt-reduced beef stock

6 carrots, cut into wedges (or 12 dutch carrots)

400 gram can diced tomatoes

1/2 cup stuffed green olives

1/4 cup chopped preserved lemon (or zest and juice of 1 lemon)

1/2 cup chopped parsley, plus extra to serve

1/2 cup coriander leaves

brown rice, to serve

Method

1.Heat 1 tablespoon oil in a large, deep frying pan on high. Dust beef in flour. Cook, stirring, 2-3 minutes, until lightly browned. Transfer to a plate.

2.Heat remaining oil in same pan. Saute leek and garlic for 1-2 minutes. Stir in spices. Cook, stirring, 1-2 minutes.

3.Return beef to pan with stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 minutes. Stir in remaining herbs. Sprinkle with extra parsley. Serve with rice.

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Ingredients

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