Beef and carrot casserole
summary：This hearty Beef and Carrot Casserole evokes memories of Morocco with tomatoes, green olives and preserved lemon....
Ingredients
• 1 1/2 tablespoons Olive Oil
• 750g Round steak, trimmed and cubed
• 1/4 cup seasoned 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 (or 12 Dutch Carrots), cut into wedges
• 400g diced tomatoes
• 1/2 cup stuffed green olives
• 1/4 cup chopped preserved lemon (or zest and juice of 1 lemon)
• 1/2 cup chopped parsley, plus extra, to serve
• 1/2 cup coriander leaves
• Brown rice, to serve
Method
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. Saute 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. Stir in remaining herbs. Sprinkle with extra parsley. Serve with rice.