Fruity Beef Casserole

Sunday, and a day without hockey led me to the kitchen! With Autumn drawing in, and the weather getting colder I was tempted by the "fruity beef casserole" in "5 of the best DELICIOUS recipes", it definitely turned out to be delicious and the recipe is copied below. Enjoy!

Ingredients
2 tbsp (40 ml) olive oil
1 kg lean stewing beef
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbsp tomato paste
1 heaped tbsp plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbsp (20 ml) juice
1 1/2 cups (375 ml) beef stock
1/2 cup (160 g) plum jam
chopped flat-leaf parsley, to garnish
creamy mashed potato to serve

Method
Preheat the oven to 170 C.
Heat the olive oil in a large oven proof casserole dish over a medium heat. Add the beef in batches and cook until browned all over. Transfer to a plate and set aside to rest.
Add the onion to the pan and cook, stirring, for 1-2 min until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a minute further.
Add the lemon rind and lemon juice, beef, stock and plum jam (the liquid needs to just cover the meat, so add a little water if necessary). Season well with salt and pepper and bring to the boil. Cover, then place in preheated oven and cook for 2 hours, until beef is tender.
Garnish with the parsley and serve with some creamy mashed potato.