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Beef and carrot casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Moroccan-inspired Beef and Carrot Casserole with tomatoes, green olives, and preserved lemon for a flavorful twist.
Ingredients:
  • 27.30 gm Olive Oil
  • 750g beef round steak, trimmed and cubed
  • 62.50 ml seasoned flour
  • 1 leek, trimmed, washed and sliced
  • 1 garlic clove, crushed
  • 10.00 gm ground cumin
  • 5.00 gm ground ginger
  • 510.00 gm salt-reduced beef stock
  • 6 carrots (or 12 Dutch Carrots), cut into wedges
  • 400g diced tomatoes
  • 125.00 ml stuffed green olives
  • 62.50 ml chopped preserved lemon (or zest and juice of 1 lemon)
  • 125.00 ml chopped parsley, plus extra, to serve
  • 125.00 ml coriander leaves
  • Brown rice, to serve
Instructions:
  • In a large deep frying pan over high heat, add 1 tablespoon of olive oil. Coat the beef with flour and sauté for 2-3 minutes, stirring occasionally, until it is lightly browned. Then, transfer the beef to a plate.
  • In the same pan, heat the remaining oil. Saute the leek and garlic for a minute or two. Add the spices and continue cooking and stirring for another minute or two.
  • Add the beef back to the pan along with the stock, carrots, tomatoes, olives, lemon, and half of the herbs. Season to taste and let it simmer, uncovered, for 35-40 minutes. Stir in the remaining herbs. Before serving, sprinkle with extra parsley and enjoy with rice.

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