Mediterranean Beef Casserole

12 Ingredients

Number of servings

1kilograms beef chuck, cut into 3cm pieces
2tablespoons olive oil
1 brown onion, thinly slices
2 medium carrots, peeled, sliced
2 stalks celery, sliced
2tablespoons plain flour
500milliliter beef stock
400grams can tomatoes
120grams baby spinach
1tablespoons tuscan seasoning
400grams can chickpeas, drained, rinsed
150grams baby spinach, leaves

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Tip:

Gravy beef would also work well in this recipe.

Method

Step 1 of 6

Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.

Step 2 of 6

Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.

Step 3 of 6

Reduce heat to medium and add remaining oil. Add onion, carrot, celery and Tuscan seasoning. Cook, 4 to 5 minutes, stirring occasionally.

Step 4 of 6

Sprinkle in flour, stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, stirring until the mixture boils.

Step 5 of 6

Cover casserole dish, place in oven and cook for 2 – 2 ½ hours until beef is very tender, stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in chickpeas and baby spinach leaves and set aside, covered, for 10 minutes.

Step 6 of 6

Serve with mashed potato, green beans and flat leaf parsley.