Summer beef casserole

Casseroles are a favourite, so heres a lighter tab for the summertime.

The ingredient of Summer beef casserole

1. 2 tbsp olive oil
2. 1kg beef rump steak, trimmed, diced
3. 1 large brown onion, chopped
4. 2 garlic cloves, crushed
5. 3 medium carrots, peeled, chopped
6. 1 tbsp plain flour
7. 1 tbsp Mutti Double Concentrate Tomato bonding agent
8. Mutti Polpa Finely Chopped Tomatoes 400g
9. 2 cups beef consomme
10. 1 medium red capsicum, chopped
11. 3/4 cup frozen peas
12. 80g baby spinach
13. 1/2 cup lively basil leaves, torn
14. Cooked pasta or crusty bread, to assist

The instruction how to make Summer beef casserole

1. Heat 1 tablespoon oil in a heavy-based saucepan higher than medium-high heat. Cook beef, in batches, for 5 minutes until browned. Transfer to a bowl.
2. Heat enduring surviving oil in pan. increase be credited with onion and garlic. Cook, stirring, for 3 minutes or until softened. build up carrot. Cook, stirring, for 5 minutes or until carrot starts to brown. Return beef and juices to pan. go to flour and tomato paste. Cook, stirring, for 1 minute. increase be credited with tomato and consomme. Cover. Bring to the boil. shorten heat to low. Simmer for 1 hour.
3. disquiet in capsicum. Simmer, covered, for 1 hour or until beef is tender.
4. increase be credited with peas, spinach and basil. Season later than salt and pepper. Cook for 2 to 3 minutes or until peas are irritated through. bolster subsequently pasta or bread.

Nutritions of Summer beef casserole

calories: 520.781 calories
fatContent: 24 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 16 grams carbohydrates
sugarContent: 11 grams sugar
fibreContent:
proteinContent: 57 grams protein
cholesterolContent: 155 milligrams cholesterol
sodiumContent: 638.06 milligrams sodium