Italian Beef Casserole
Ingredients
- 1 lb 450 g lean stew beef, cut into chunks
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp herb de Provence
- 1/2 cup black olives sliced
- 2 tbsp olive oil for sautéing
- 1 can 1 jar (24 oz or 680 g) marinara sauce
- 1 cup 240 ml beef stock
- 400 g cherry tomatoes cut in half
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef with paprika, garlic powder, and herb de Provence.
- Heat olive oil in a large oven-safe pot over medium-high heat. Add the beef chunks and sauté until browned on all sides.
- Add the sliced black olives and chopped tomatoes (or marinara sauce) to the pot. Stir to combine.
- Pour in the beef stock, making sure the beef is mostly covered.
- Bring to a simmer, then cover the pot with a lid.
- Transfer the pot to the preheated oven and cook for 1 hour 30 minutes, or until the beef is tender.
- Serve hot, optionally garnished with fresh herbs.
Notes
Nutritional Facts (per serving):
Calories: 300. Protein: 25 g . Carbohydrates: 10 g. Fiber: 3 g. Sugars: 6 g. Fat: 18 g
Saturated Fat: 4 g. Cholesterol: 65 mg. Sodium: 700 mg. Potassium: 750 mg. Vitamin A: 15% of the Daily Value (DV). Vitamin C: 20% of the DV. Calcium: 6% of the DV. Iron: 20% of the DV
Calories: 300. Protein: 25 g . Carbohydrates: 10 g. Fiber: 3 g. Sugars: 6 g. Fat: 18 g
Saturated Fat: 4 g. Cholesterol: 65 mg. Sodium: 700 mg. Potassium: 750 mg. Vitamin A: 15% of the Daily Value (DV). Vitamin C: 20% of the DV. Calcium: 6% of the DV. Iron: 20% of the DV