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Carrot and Beef Casserole

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Carrot and Beef Casserole
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
966
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie966 kcal(46 %)
Protein69.1 g(71 %)
Fat30.48 g(26 %)
Carbohydrates106.87 g(71 %)
Sugar added0 g(0 %)
Roughage16.45 g(55 %)
Vitamin A263.15 mg(32,894 %)
Vitamin D0.23 μg(1 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.48 mg(44 %)
Niacin29.85 mg(249 %)
Vitamin B₆2.61 mg(186 %)
Folate227.59 μg(76 %)
Pantothenic acid3.05 mg(51 %)
Biotin1.63 μg(4 %)
Vitamin B₁₂2.68 μg(89 %)
Vitamin C47.77 mg(50 %)
Potassium3,338.63 mg(83 %)
Calcium237.64 mg(24 %)
Magnesium221.62 mg(74 %)
Iron11.52 mg(77 %)
Zinc11.43 mg(143 %)
Saturated fatty acids9.46 g
Cholesterol154.22 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
32 ounces
braising Beef (cut into cubes)
8
shallots (peeled)
2 cloves
garlic (chopped)
1 teaspoon
1 teaspoon
ground Cumin
3 cups
1 cup
canned tomatoes (chopped)
8
small new Potato (scrubbed)
1 bunch
Baby carrots (peeled)
7 ounces
green String bean (trimmed)
2 cups
canned White bean (drained)
2 tablespoons
chopped parsley
Parsley leaf (to garnish)

Preparation steps

1.
Heat the oil in a large pan and brown the meat on all sides. Remove the meat from the pan and set aside.
2.
Gently cook the shallots in the pot until they start to take colour then add the garlic, cayenne pepper and cumin and cook for 2 minutes.
3.
Return the meat to the pan and add the stock and tomatoes. Bring to a boil, season with salt and pepper then simmer very gently for 45 minutes.
4.
Add the potatoes to the pan, cook for 10 minutes then add the carrots and cook for a further 10 minutes.
5.
Add the green beans, white beans and parsley and cook for 15 more minutes. Serve garnished with parsley leaves.