Mediterranean beef casserole
Juicy steak and delicious vegetables - comfort food doesn't get any better than this!
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Prep time: 10 mins
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Cooking time: 2 hrs 15 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
For a low-carb option, use just one red pepper, reduce the tomatoes to 450g and use only 1tbsp of sun dried tomato paste.
- 2tbsp olive oil
- 750g very lean steak, cut into large chunks
- 2 red onions, cut into thick wedges
- 2 red peppers, cut into thick slices
- 1 yellow pepper, cut into thick slices
- 600g ripe plum tomatoes, quartered
- 2tbsp sun dried tomato paste
- 300ml red wine
- 150g mixed olives, drained
- 6tbsp roughly chopped fresh oregano
- 2 heads garlic, halved
Method
- Preheat oven to 190ºC/375ºF/gas mark 5. Heat the oil in a flameproof roasting tin. Brown the beef in batches over a medium-high heat for 5 mins, then set aside.
- In the same pan, fry the onions and peppers for 5 mins
- Add remaining ingredients and 150ml water, season well. Cover with foil, bake in the oven for 1 hr. Scatter with extra oregano leaves, and serve.
Cook's tip: For a low-carb option, use just one red pepper, reduce the tomatoes to 450g and use only 1tbsp of sun dried tomato paste. Per serving: 425 cals; 18g fat
Nutritional information per portion
- Calories 425(kcal)
- Fat 18.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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