Come in from the cold and warm up with this hearty beef pot roast casserole!
Ingredients
- 2 tablespoons olive oil
- 1.5kg beef silverside roast
- 1 large brown onion, cut into wedges
- 2 garlic cloves, crushed
- 3 teaspoons smoked paprika
- 1/4 cup plain flour
- 1 litre Massel beef stock
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 1/2 bunch silverbeet, trimmed, chopped
- 1/4 cup chopped fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Heat half the oil in a large, flameproof, ovenproof dish over medium heat. Cook beef for 3 to 5 minutes each side or until browned. Transfer to a plate.
- Step 2Heat remaining oil in dish. Add onion. Cook, stirring occasionally, for 4 minutes or until softened. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute. Gradually add stock, stirring until smooth. Stir in tomato.
- Step 3Return beef to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour 30 minutes. Add chickpeas. Cook, uncovered, for 50 minutes or until beef is just cooked through and tender. Add silverbeet. Cook for 5 minutes or until silverbeet has just wilted. Serve beef mixture with coriander.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2109 kj
Energy
20g
Fat Total
6g
Saturated Fat
4g
Fibre
61g
Protein
90mg
Cholesterol
895.38mg
Sodium
5g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
All about: Silverside roast: Silverside roast is a budget-friendly boneless cut of beef from the hindquarter. It’s not to be confused with corned silverside, which has been cured in a spiced brine.
- Author: Emma Braz
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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