BEEF & CARROT CASSEROLE

SERVES 6 PREP 20 MINS COOK 90 MINS PER SERVE 1508kj COST $$$$$

2 tbsp olive oil 500g chuck steak, trimmed, cubed 2 tbsp plain flour 1 leek, trimmed, washed, sliced 2 garlic cloves, crushed 1 tbsp ground cumin 2 tsp 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 coarsely chopped, parsley leaves ½ cup chopped coriander leaves, plus extra, to serve rice, to serve

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

2 In same pan, heat remaining oil. Saute leek and garlic 1-2 mins. Stir in spices and cook, stirring, a further 1-2 mins.

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

4 Serve with brown rice and topped with extra coriander sprigs.