Diet Beef CasseroleDiet Beef Casserole has long been one of my personal favorite meals whether I am dieting or not. It has a very special taste that can be enhanced by adding a few different herbs or maybe an extra vegeatable or two. I prefer herbs because I grow a wide range of herbs in my garden and love the tatse of fresh herbs in my cooking. A good tip when using herbs is to use twice the amount of fresh herbs as you would dried herbs. Drying herbs strengthens the taste.
1 lb. (450 grams) lean braising steak, cut into strips with fat trimmed.
4 carrots, sliced
2 leeks, sliced
12 oz. (300g) swede
4 oz. (110 grams) pearl barley
One and a half pints (900ml) beef stock
pinch of salt Method:
Pre-heat the oven to 325F, Gas Mark 3, 170C Place all the ingredients in a saucepan and bring to the boil
Skim off the excess fat from the top, then stir and put in a casserole
Cover and cook in the oven for one and a half to two hours
Serve with a baked potato or boiled (or steamed) Basmati rice and green beans. Tip when cooking rice: Pour measured amount of rice into sieve and run under cold water before cooking. Initially the water will run out a milky color. When it turns clear you can add the rice to boiling water. This removes the starch and will give a far less sticky rice effect when cooked.
Bon appetit. Enjoy your diet beef casserole.
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