Baked Beef and Carrot Casserole

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Baked Beef and Carrot Casserole
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
466
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein43.8 g(45 %)
Fat22.94 g(20 %)
Carbohydrates20.99 g(14 %)
Sugar added0 g(0 %)
Roughage4.63 g(15 %)
Vitamin A1,399.27 mg(174,909 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.22 mg(20 %)
Niacin17.77 mg(148 %)
Vitamin B₆1.19 mg(85 %)
Folate42.15 μg(14 %)
Pantothenic acid1.3 mg(22 %)
Biotin2.88 μg(6 %)
Vitamin B₁₂2.21 μg(74 %)
Vitamin C21.63 mg(23 %)
Potassium800.3 mg(20 %)
Calcium134.29 mg(13 %)
Magnesium57.47 mg(19 %)
Iron5.21 mg(35 %)
Iodine1.7 μg(1 %)
Zinc7.38 mg(92 %)
Saturated fatty acids7.26 g
Cholesterol127.23 mg
Author of this recipe:
How healthy are the main ingredients?
Beefgarliccarrotparsleysalt

Ingredients

for
4
Ingredients
2 tablespoons
5 cups
stewing Beef (cubed)
2
onions (roughly chopped)
1 clove
garlic (minced)
4
carrots (coarsely chopped)
1 tablespoon
Gluten-free flour
1 teaspoon
ground allspice
1 tablespoon
3 cups
low-sodium Beef stock
2
6 sprigs
2 tablespoons
flat-leaf parsley (chopped)
freshly ground peppers

Preparation steps

1.
Preheat the oven to 160°C (140° fan) | 325F | gas 3.
2.
Heat the oil in a casserole dish set over a moderate heat until hot. Season and then sear the meat in batches until golden-brown on all sides. Remove the meat to a plate.
3.
Add the chopped onions, garlic, and carrots to dish and cook for a few minutes until lightly browned.
4.
Add the flour, allspice, tomato puree, salt and pepper and cook for 1 minute, stirring frequently. Stir in the beef stock, bay leaves, and 4 of the thyme sprigs.
5.
Bring the stew to the boil and then stir the meat back into the dish. Pour everything into a rectangular baking dish and cover with aluminium foil.
6.
Transfer to the oven and cook for 2 hours 20 - 30 minutes, until the meat is very tender but not stringy. Remove the dish from the oven and leave to rest for 10 minutes.
7.
Garnish with parsley and thyme before serving.