Summer Beef Casserole

Casseroles are a favourite, so heres a lighter checking account for the summertime.

The ingredient of Summer Beef Casserole

• 2 tbsp olive oil
• 1kg beef rump steak trimmed diced
• 1 large brown onion chopped
• 2 garlic cloves crushed
• 3 medium carrots peeled chopped
• 1 tbsp plain flour
• 1 tbsp mutti double concentrate tomato glue gum
• mutti polpa finely chopped tomatoes 400g
• 2 cups beef consomme
• 1 medium red capsicum chopped
• 3 4 cup frozen peas
• 80g baby spinach
• 1 2 cup vivacious basil leaves torn
• cooked pasta or crusty bread to support

The Instruction of summer beef casserole

• heat 1 tablespoon oil in a heavy based saucepan greater than medium high heat cook beef in batches for 5 minutes until browned transfer to a bowl
• heat remaining oil in pan add onion and garlic cook stirring for 3 minutes or until softened ensue carrot cook stirring for 5 minutes or until carrot starts to brown return beef and juices to pan build up flour and tomato paste cook stirring for 1 minute amass tomato and consomme cover bring to the boil reduce heat to low simmer for 1 hour
• mix up in capsicum simmer covered for 1 hour or until beef is tender
• ensue peas spinach and basil season gone salt and pepper cook for 2 to 3 minutes or until peas are livid through relief in the same way as pasta or bread

Nutritions of Summer Beef Casserole

calories: 520 781 calories
calories: 24 grams fat
calories: 7 grams saturated fat
calories: 16 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 57 grams protein
calories: 155 milligrams cholesterol
calories: 638 06 milligrams sodium
calories: https schema org
calories: nutritioninformation