Mediterranean beef casserole

Average rating:

Juicy steak and delicious vegetables - comfort food doesn't get any better than this!.

Prep time: 10 mins
Cooking time: 2 hrs 15 mins
Serves: 4
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.

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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

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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.