Beef casserole with pecan pilaf recipe
This is a simple beef casserole recipe with a twist - an inventive pecan pilaf. The nutty addition gives great flavour and texture that pairs perfectly with the smoky, browned beef and rich tomato sauce.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 740 calories / serving
Ingredients
- 1 x 500g (1lb) pack casserole beef
- 2 tbsp plain flour
- 1 tbsp paprika
- 2 tbsp olive oil
- 250g (8oz) brown rice
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 2 red peppers, deseeded and sliced
- 400g tin chopped tomatoes
- 400g tin cannellini beans, drained and rinsed
- 300ml (10fl oz) hot beef stock
- 75g (3oz) pecans, chopped
- 4 tbsp finely chopped flat-leaf parsley
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Shop ingredientsEach serving contains
- Energy
- 3105kJ 740.0kcal
- Fat
- 26g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 77.6gProtein 41.9gFibre 12.0g
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- Toss the beef chunks in a bowl with the flour and paprika until evenly coated. Heat 1 tbsp of the oil in a large frying pan and cook the beef for 6-8 minutes until browned. Set aside.
- Put the rice in a pan of boiling water and simmer for 25 minutes. Meanwhile, heat the remaining oil in the frying pan and add the onion, garlic and peppers. Cook for 10 minutes over a medium heat until softened, then return the beef to the pan. Pour in the chopped tomatoes, cannellini beans and stock then simmer for 20 minutes.
- Meanwhile, dry-fry the pecan nuts for 3 minutes. Stir the nuts through the rice with half the parsley and season. To serve, stir the remaining parsley into the casserole.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
