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GINGERED BEEF STEW

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Serves: 4

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

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Ingredients

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

Method

  1. Shake meat in bag with flour seasoned with salt, pepper and ground ginger.
  2. Fry meat to seal in hot oil a few pieces at a time. Transfer to casserole.
  3. 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.
  4. Return beef to pan. Add beans and stir through.
  5. Cover and cook at 160 degrees C/ 325 degrees F/ Gas 3 for about 2 hours, stirring once half-way through.

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  • I tried this and loved it. It is gorgeous. Thanks for sharing.

    Posted by bauny on 22nd Apr 2012 at 21.14