Lean beef and carrot casserole with thyme
A deep brown beef stew with carrots, swede and thyme, made with trimmed lean beef and no oil.
- Time2 hr 15
- LevelEasy
- Costabout £2.38 a head
- Oven160°C (140°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Toss the beef in the cornflour with some black pepper.
- 2
Spray a large casserole dish with low fat cooking spray and brown the beef in two batches for 5 minutes each, until deep brown. Lift out.
10 min - 3
Spray the dish again. Cook the onions for 5 minutes, then add the carrots, swede and mushrooms for 3 minutes.
8 min - 4
Stir in the tomato purée, then the hot water and crumbled stock cubes. Add the thyme, bay leaves and beef.
- 5
Cover and cook in the oven for 1 hour 30 minutes, until the beef is very tender.
90 min - 6
Stir in the peas, cover and cook for 5 minutes. Remove the thyme stalks and bay leaves before serving.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.