Beef and Carrot Casserole


Ingredients (4 servings)

1½ tablespoons Olive Oil

750g beef steak, trimmed and cubed

¼ cup flour

1 leek, trimmed, washed and sliced

1 garlic clove, crushed

1 tablespoon ground cumin

2 teaspoons ground ginger

2 cups salt-reduced beef stock

6 carrots (medium size), cut into wedges

400g diced tomatoes

½ cup pitted green olives

¼ cup chopped preserved lemon (or zest and juice of 1 lemon)

½ cup chopped parsley, plus extra, to serve

½ cup coriander leaves

Brown rice, to serve


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

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

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


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