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Fruity Beef Casserole
Ingredients (serves 4)
40ml (2 tbs) olive oil
1kg lean stewing beef, diced
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbs tomato paste
1 heaped tbs plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbs juice
375ml (11/2 cups) beef stock
1/2 cup plum jam
Chopped flat-leaf parsley, to garnish
Creamy mashed potato, to serve
Method
Preheat oven to 170°C.
Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the beef, in batches, and cook until browned all over. Transfer to a plate and set aside to rest.
Add the onion to the pan and cook, stirring, for 1-2 minutes until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further minute. Add the lemon rind and lemon juice, beef stock and plum jam (the liquid needs to just cover the meat so add a little water if necessary).
Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 2 hours until the beef is tender.
Garnish with the parsley and serve with some creamy mashed potato. |
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