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Ginger Beef

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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


  1. Set your oven to 160 deg.
  2. Put your steak in a bowl, add the flour, season and turn everything together.
  3. Chop your carrots into smallish chunks.
  4. Heat the oil in a casserole until gently smoking and carefully add the meat to the pot.
  5. Brown the meat for 5 minutes over a high heat and add the carrots, ginger, sultanas, water stockpot and thyme.
  6. Stir everything together and bring to a simmer.
  7. Cover and put in the oven for 1 hour 45 minutes until the meat is tender.
  8. 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.