Beef and carrot casserole

Beef and carrot casserole


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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