Beef and carrot casserole

Beef and carrot casserole

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This hearty Beef and Carrot Casserole evokes memories of Morocco subsequent to tomatoes, green olives and preserved lemon.

The ingredient of Beef and carrot casserole

  1. 1 1/2 tbsp Olive Oil
  2. 750g beef round steak, trimmed and cubed
  3. 1/4 cup seasoned flour
  4. 1 leek, trimmed, washed and sliced
  5. 1 garlic clove, crushed
  6. 1 tbsp ring cumin
  7. 2 tsp ring ginger
  8. 2 cups salt-reduced beef stock
  9. 6 carrots (or 12 Dutch Carrots), cut into wedges
  10. 400g diced tomatoes
  11. 1/2 cup stuffed green olives
  12. 1/4 cup chopped preserved lemon (or zest and juice of 1 lemon)
  13. 1/2 cup chopped parsley, lead pro extra, to foster
  14. 1/2 cup coriander leaves
  15. Brown rice, to foster

The instruction how to make Beef and carrot casserole

  1. Heat 1 tablespoon olive oil in a large deep frying pan around high. Dust beef in flour. Cook, stirring 2-3 mins, until lightly browned. Transfer to a plate.
  2. Heat long-lasting oil in same pan. Saute leek and garlic for 1-2 mins. toss around in spices. Cook, stirring, 1-2 mins.
  3. Return beef to pan following stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 mins. protest in enduring surviving herbs. Sprinkle as soon as additional supplementary parsley. Serve past rice.

Nutritions of Beef and carrot casserole

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