Beef & Carrot CasseroleCategory: Mains
By: Vicki Younger
Tastes even better the following day, when the flavours have had a chance to develop further. Serve with rice, cous cous or your favourite mash. Serves 4.
- 500g beef, cut into thin strips
- olive oil
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 cup dry red wine
- 1 tspn nutmeg
- 500ml beef or vegetable stock
- 2 tblspns tomato paste
- 500g carrots, cut into chunks
- 1 red capsicum (pepper), cut into largish chunks
- 1 bay leaf
- 2 tblspns fresh oregano or rosemary
- chopped parsley
- 1 tspn lemon zest
- cracked black pepper, sea salt
Preheat oven to 190°C.
Stir fry beef in olive oil in batches to seal, and lightly brown.
Stir fry onions and garlic until onions are transparent.
Return meat to pan, add red wine and nutmeg, cook for 5 mins.
Add tomato paste and stock, then pour into casserole dish and add carrots and bay leaf.
Toss well, cover and bake for 13/4 hours or until meat is tender.
Add parsley just before serving.
Note: add other root vegetables such as parsnip or sweet potato for variation.