Gingered Beef Casserole
Serves 4
2.5 hours
416 Kcals/portion
Fat 21g (4g sat)
per portion
Suitable for freezing
Sunflower oil 1 tbsp
Diced stewing beef 500g (1lb 2oz)
Onion 1, peeled and chopped
Plain flour 1 tbsp
Ginger beer 500ml (18fl oz)
Beef stock 300ml (½ pint)
Worcestershire sauce 1 tbsp
English mustard 1 tsp
Carrots 350g (12oz), peeled, halved lengthways, thickly sliced
Pearl barley 110g (4oz)
1 Preheat oven to 180°C(160°fan)/350°F/Gas 4. Heat oil in a large frying pan, add beef and fry, stirring, for 3 minutes. Add onion and fry, stirring, until meat is browned and onion has softened.
2 Stir in flour then gradually mix in ginger beer and stock. Add Worcestershire sauce, mustard, carrots and barley, then season. Bring up to boil, stirring.
3 Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.