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Beef pot roast with silverbeet and chickpeas

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 6)

    2. 2 tablespoons olive oil

    3. 1 1/2kg beef silverside roast

    4. 1 large brown onion, cut into wedges

    5. 2 garlic cloves, crushed

    6. 3 teaspoons smoked paprika

    7. 1/4 cup plain flour

    8. 1 litre beef stock

    9. 400g can diced tomatoes

    10. 400g can chickpeas, drained, rinsed

    11. 1/2 bunch silverbeet, trimmed, chopped

    12. 1/4 cup chopped fresh coriander leaves, to serve

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 160°C/140°C fan-forced. Heat half the oil in a large, flameproof, ovenproof dish over medium heat. Cook beef for 3 to 5 minutes each side or until browned. Transfer to a plate.

    2. Heat remaining oil in dish. Add onion. Cook, stirring occasionally, for 4 minutes or until softened. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute. Gradually add stock, stirring until smooth. Stir in tomato.

    3. Return beef to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour 30 minutes. Add chickpeas. Cook, uncovered, for 50 minutes or until beef is just cooked through and tender. Add silverbeet. Cook for 5 minutes or until silverbeet has just wilted. Serve beef mixture with coriander.

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