The perfect comfort food. Let this casserole warm up your November weekend.
Gingered Beef Casserole
Calories 416 per portion
Fat 21g (4g sat) per portion
Suitable for freezing
Ingredients
- 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)
Instructions
- 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.
- 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.
- Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.
Read Gingered Beef Casserole recipe on the Dairy Diary website
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I Love this !!!! It Looks fantastic 😍