Baked Beef and Carrot Casserole
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Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 5 cups stewing Beef (cubed)
- 2 onions (roughly chopped)
- 1 clove garlic cloves (minced)
- 4 carrots (coarsely chopped)
- 1 Tbsp Gluten-free flour
- 1 tsp ground allspice
- 1 Tbsp tomato puree
- 3 cups low-sodium Beef stock
- 2 bay leaves
- 6 sprigs thyme
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- 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.
