Low carb recipe for a Hearty Beef Casserole – serve with cauli-mash for a filling, delicious dinner
1 tablespoon olive oil
2 small onions cut into wedges
2 cloves garlic, crushed
4 x 120g blade steak, cubed (females)
4 x 220g blade steak cubed (males)
400g can diced tomatoes
1 carrot, sliced
3 sticks celery, sliced
1 teaspoon cumin
1 teaspoon coriander
2 patty pan squash, quartered
Preheat oven to 160°C.
Heat the oil in a heatproof casserole dish, over medium heat. Cook the onion and garlic until softy. Remove from dish and set aside.
Heat casserole dish on high. Season the beef with salt and pepper, add half to the dish and cook until brown, remove and repeat with remaining beef.
To empty the dish, add the stock and bring to the boil. Return garlic, onion and beef to dish then add the tomatoes, carrots, celery and spices.
Return to the boil, cover and place in preheated oven for 1 hour.
Remove, add squash and return to oven to cook for a further 30 minutes.
Serve with Notatoes (cauliflower mash)
Recipe provided by Met-S Care Controlled Carb Cook book, available at Dis-chem stores countrywide. Visit www.metscare.com for more information.