Slow-Braised Beef Casserole with Jasmine Rice

Steps

1. Preheat oven to 185oC. Pat beef dry with paper towels and season with salt and pepper. Add to a shallow bowl with flour and toss to coat. Heat a drizzle of oil in a large, oven-proof fry-pan (with a lid) on high heat. Cook beef for 2-3 minutes, turning occasionally, until browned. Remove from pan and set aside.
2. Return pan to heat with a drizzle of oil and cook onion and carrot for about 4 minutes, until softened. Add beef spices and cook for 30-60 seconds, until fragrant.
3. Add cooked beef, wine/first measure of stock, tomatoes, beef stock, salt, sugar and Worcestershire sauce and bring to a simmer. Once simmering, remove from heat, cover with lid and place in oven to cook for about 1 hour, until beef is tender and sauce has thickened.
4. When casserole has 25 minutes cook time remaining, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. When casserole has finished cooking, stir through baby spinach to wilt.
6. To serve, spoon ¾ cup cooked jasmine rice into bowls and top with slow-braised beef casserole.