Gingered Beef Stew

A community recipe by scoffypig

Not tested or verified by Nigella.com

Introduction

Here is an absolutely wonderful, warming stew - perfect for bonfire night with rice or jacket potatoes and green vegetables or a salad.

Ingredients

Serves: 4

1½ pounds cubed chuck steak
2 ounces flour
1 pinch of freshly ground pepper
1 pinch of salt
1½ teaspoons ground ginger
3 tablespoons olive oil
1 tablespoon grated fresh gingerroot
1 clove crushed garlic
2 sliced onions
½ pint beef broth
1 can diced tomatoes
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 can drained kidney beans

Method

Gingered Beef Stew is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Shake meat in bag with flour seasoned with salt, pepper and ground ginger.

Fry meat to seal in hot oil a few pieces at a time. Transfer to casserole.

Fry root ginger, garlic and onions in the same fat until lightly browned, then stir in remaining flour and cook 1 minute. Gradually add the stock, tomatoes, vinegar, honey and Worcester sauce, stirring well. Bring to boil.

Return beef to pan. Add beans and stir through.

Cover and cook at 160 degrees C/ 325 degrees F/ Gas 3 for about 2 hours, stirring once half-way through.