Beef And Carrot Casserole

• 2 tbsp olive oil
• 1 1/2 lb beef stew meat, diced
• 1/4 cup flour, seasoned
• 1 None leek, sliced
• 1 clove garlic, minced
• 1 tbsp ground cumin
• 2 tsp ground ginger
• 2 cups beef stock
• 6 None carrots, cut into wedges
• 1 (13.5 oz) can chopped tomatoes
• 2.5 oz pimento-stuffed green olives
• 1 oz preserved lemon, chopped
• 1/3 cup fresh parsley, chopped + a few leaves reserved for garnish
• 1/2 cup fresh cilantro leaves
• None None brown rice, to serve

1. Heat 1 tbsp oil in a large, deep frying pan over high heat. Dust beef in flour, shaking off excess. Cook, turning, for 2-3 mins, until lightly browned. Set aside. Add remaining oil and saute leek and garlic for 1-2 mins. Add spices. Cook, stirring, for 1-2 mins. Return beef to pan along with stock, carrots, tomatoes, olives, lemon and 1/2 the herbs. Season. Simmer, uncovered, for 35-40 mins.
2. Add remaining herbs and sprinkle with reserved parsley. Serve with rice.

olive oil, beef stew meat, flour, clove garlic, ground cumin, ground ginger, beef stock, carrots, tomatoes, green olives, lemon, fresh parsley, fresh cilantro, brown rice

Taken from recipes-plus.com/api/v2.0/recipes/23350 (may not work)