Beef And Carrot Casserole - cooking recipe

Ingredients

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

Preparation

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.
Add remaining herbs and sprinkle with reserved parsley. Serve with rice.