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Ingredients
| 650 g g | Carrots Carrot | ||
| tailed and peeled | |||
| 600 g g | Steak Steak | ||
| 50 g g | Ginger Ginger | ||
| peeled and shredded into thin matchsticks | |||
| 30 g g | Sultanas Sultanas | ||
| 150 g g | Spinach Spinach | ||
| baby leaf | |||
| 28 g g | beef stock cubes beef stock cubes | ||
| 1 sprigs sprig | Thyme Thyme | ||
| or sage | |||
| 500 ml ml | Water Water | ||
| 12 g g | Flour Flour | ||
| 1 tbsp | |||
| 2 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| Salt Salt | |||
Gingered Beef, Carrot and Spinach Casserole
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2:40
hrs
(4)
Method
- Set your oven to 160 deg.
- Put your steak in a bowl, add the flour, season and turn everything together.
- Chop your carrots into smallish chunks.
- Heat the oil in a casserole until gently smoking and carefully add the meat to the pot.
- Brown the meat for 5 minutes over a high heat and add the carrots, ginger, sultanas, water stockpot and thyme.
- Stir everything together and bring to a simmer.
- Cover and put in the oven for 1 hour 45 minutes until the meat is tender.
- Remove and when you're ready to serve , fold in the spinach and allow it to cook for a minute then season and dish up.
NB ... Boiled potatoes , mash, or even rice would be lovely with this dish.
