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Gingered Beef Stew

A community recipe by

Not tested or verified by

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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.


Serves: 4

  • ⅔ kilogram cubed chuck steak
  • 57 grams 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
  • ¼ litre beef broth
  • 1 can diced tomatoes
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon worcestershire sauce
  • 1 can drained kidney beans


Gingered Beef Stew is a community recipe submitted by scoffypig and has not been tested by 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.
  • Tell us what you think

    What 1 Other has said

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

      Posted by bauny on 22nd April 2012
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