Beef & Carrot Casserole

SERVES 6 PREPARATION 20 MINUTES COOKING 90 MINUTES

2 tablespoons olive oil

500g chuck steak, trimmed, cut into cubes

2 tablespoons plain flour

1 leek, trimmed, washed, sliced

2 garlic cloves, crushed

1 tablespoon ground cumin

2 teaspoons ground ginger

2 cups beef stock

12 baby carrots, peeled, trimmed

400g can diced tomatoes

½ cup pitted green olives

400g can brown lentils, rinsed, drained

½ cup parsley, coarsely chopped

½ cup chopped coriander leaves, plus extra to serve

brown rice to serve

1. In a large, deep frying pan, heat half the oil on high. Dust beef in flour, shaking off excess. Brown for 2-3 minutes. Transfer to a plate.

2. In the same pan, heat remaining oil. Sauté leek and garlic for 1-2 minutes. Stir in spices and cook, stirring, for a further 1-2 minutes.

3. Return beef to pan with stock, carrots, tomatoes, olives, lentils and half the herbs. Simmer, covered, for 1½ hours Stir in remaining herbs.

4. Serve with rice and top with extra coriander sprigs.

Top tip

You can replace fresh carrots with frozen carrots or mixed veges.