Gingered beef casserole recipe

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.


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