Sunday, July 4, 2010

Gingered Beef with Bay

Recipe time! It's been a while since I've posted something food related. This one won't disappoint! I cooked this casserole yesterday and it was mouth wateringly delicious. The only problem I had was that there wasn't enough! I'm about to make another batch tonight and will freeze it for the week I start working.

Hope you like it!

Gingered Beef with Bay

2 tblspns olive oil
750g lean braising beef, cubed
1 onion, chopped
2 tblspns plain flour
450 ml beef stock
1 tblspn tomato puree (I used tomato paste instead)
1 tblspn balsamic vinegar
2 teaspoons dark muscovado sugar (I used plain old brown sugar)
3 bay leaves
4cm fresh root ginger, peeled and finely chopped
salt and pepper

1. Preheat slow cooker on low. Heat the oil in a large frying pan, add the beef a few pieces at a time, until all the meat has been added. Fry over a high heat, stirring, until it is evenly browned. Lift out of the pan with a slotted spoon and transfer to a plate.

2. Add the onion to the pan and fry, stirring for 5 minutes or until softened and lightly browned. Stir in the flour, then mix in the stock, tomato puree, vinegar, sugar, bay leaves and ginger. Season with salt and pepper and bring to the boil.

3. Transfer the beef to the slow cooker pot, pour over the hot stock, cover and cook on low for 8-10 hours.

Serve with mashed potato and steamed baby carrots tossed with a little butter.


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