Beef And Carrot Casserole

• 2 tablespoons olive oil
• 1 1/2 pounds beef stew meat diced
• 1/4 cup flour seasoned
• 1 leek sliced
• 1 clove garlic minced
• 1 tablespoon ground cumin
• 2 teaspoons ground ginger
• 2 cups beef stock
• 6 carrots cut into wedges
• 13 1/2 ounces chopped tomatoes
• 2 1/2 ounces pimento stuffed green olives
• 1 ounce preserved lemon chopped
• 3 leaves
• 1/3 cup fresh parsley
• 1/2 cup cilantro leaves fresh
• 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, garlic, ground cumin, ground ginger, beef stock, carrots, tomatoes, green olives, leaves, fresh parsley, cilantro, brown rice

Taken from www.yummly.com/recipe/Beef-and-Carrot-Casserole-1406461 (may not work)