Beef and Carrot Casserole

Joined Jan 27, 2010
Serves 4 to 6
Prep Time 20 minutes
Cooking Time 50 minutes


1 1/2 tbsp olive oil
750 grams top round steak, trimmed and cubed into bite-size pieces
1/4 cup flour seasoned with 1/4 tsp each of salt and pepper
1 tsp minced ginger
1 clove garlic, chopped
1 piece leak, sliced into 1-inch pieces
1 tbsp ground cumin
2 cups beef stock
6 small carrots, cut into wedges
1 (400-gram) can diced tomatoes
1/2 cup stuffed green olives
zest and juice of 1 lemon
1/2 cup chopped parsley, plus extra for garnish
1/2 cup cilantro


1. Heat 1 tablespoon oil in a large pot over high heat. Dust beef in flour. Cook, stirring 2 to 3 minutes, until lightly browned. Transfer to a plate.
2. Heat remaining oil in same pan. Saute ginger, garlic, and leek for 1 to 2 minutes. Stir in cumin. Cook, stirring, for 1 to 2 minutes.
3. Return beef to pan with stock, carrots, tomatoes, olives, lemon zest and juice, and half the herbs. Season to taste and simmer, uncovered, for 35 to 40 minutes. Stir in remaining herbs. Before serving, sprinkle with extra parsley.

Latest posts

Top Bottom