StyleNest’s tasty beef casserole recipe.
Serves 6
Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
What You’ll Need:
- 2 tablespoons Olive oil – divided
- 2 medium Onions – peeled and sliced
- 500g / 1lb 2oz Lean braising steak – cubed
- 1 Clove Garlic – chopped
- 1 teaspoon Turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Black pepper
- 1 x 400g Can chopped tomatoes
- 1 tablespoon Tomato puree
- 375ml/1 1/2 cups Hot beef stock
- 85g / 3oz Green lentils – washed
- 1 teaspoon Ground nutmeg
- 1 ¼ teaspoons Ground cinnamon
- 1 ½-2 tablespoons Fresh lime juice
- 1 ½ tablespoons Chopped fresh mint
What To Do:
- Heat half the olive oil in the casserole over a low to medium heat, add the sliced onions and cook for 15 minutes, stirring frequently.Then remove the onions from the pot with a slotted spoon and set to one side.
- Add the remaining oil to the pot and heat for 1-2 minutes. Stir fry the beef adding a little at a time so not to overcrowd the pot.
- Once the beef is nicely sealed return the fried onions to the pot along with the garlic, turmeric and cumin. Stir and cook for 2 minutes.
- Stir in the tomatoes, tomato puree and hot beef stock. Bring the contents to a simmer, place on the lid and transfer to the oven to cook for 1 hour.
- Remove the pot from the oven using a thick cloth or oven gloves. Stir in the washed lentils, nutmeg, pepper and cinnamon.
- Reduce the oven temperature to 150°C / 300°F / Gas Mark 2, Fan Oven 130°C and cook for 1 ¼ –1 ½ hours until the meat is very tender.
- After cooking is completed finish the dish by stirring in the fresh lime juice and chopped mint, adjust the seasoning to taste with a little salt.
- Serve with rice and flatbreads.
Recipe from Le Creuset.