Beef and carrot casserole

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



  1. 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.
  2. Heat remaining oil in same pan. Sauté leek and garlic for 1-2 mins. Stir in spices. Cook, stirring, 1-2 mins.
  3. Return beef to pan with stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 mins.
  4. Stir in remaining herbs. Sprinkle with extra parsley.
  5. Serve with brown rice.
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