Carrot Top Pesto
Don't throw away the carrot tops!
-
15 Minutes
-
Serves Makes 1 jar
Recipes
/
Beef and Carrot Casserole
What better to warm you up on a cold winters night than a hearty casserole!
4 hours
Serves 4
What you'll need…
- 2 small or 1 big leek, sliced
- 1 onion, chopped
- 2 very big or 4 smaller carrots, halved and sliced
- 3 bay leaves
- sprig of thyme
- 1 tbsp oil
- 1 tbsp butter
- 2 tbsp flour
- 2 tbsp tomato puree
- 2 tbsp worcestershire sauce
- 2 beef stock cubes
- 700g stewing beef, in chunks
The method
1
Heat the oven to 160C. Put the veg and herbs in a casserole dish with the butter and oil over a medium heat for 10 minutes.
2
Add the flour and stir in, followed by the tomato puree, Worcestershire sauce and crumble in the stock cubes. Stir in 600ml hot water, add the beef and bring to a simmer.
3
Cover and put in the oven for approx. 2h30, then uncover and cook for another 30m until the meat is soft and the sauce has thickened.
Enjoy with some thick crusty bread and butter.
You might also like...
