Red Beef And Bean Casserole Recipe
Ingredients
| 25 g. / 1 oz. seasoned flour | ||
| 2.5 ml. / 1/2 teaspoon ground ginger | ||
| 1 kg. / 2 lb. stewing beef, cubed | ||
| 50 ml. / 2 fl. oz. oil | ||
| 1 red pepper, pith and seeds removed and chopped | ||
| 1 x 425 g. / 15 oz. can red kidney beans, drained | ||
| 5 ml. / 1 teaspoon chilli powder | ||
| 1 x 200 g. / 7 oz. can tomatoes | ||
| 125 g. / 4 oz. mushrooms, sliced | ||
| 15 ml. / 1 tablespoon Worcestershire sauce | ||
| 30 ml. / 2 tablespoons brown sugar | ||
| 30 ml. / 2 tablespoons wine vinegar | ||
| Garlic | 2 Clove (5gm), crushed (Sauce) | |
| Bay Leaf | 1 (Sauce) | |
Directions
Mix the seasoned flour with the ginger and coat the beef cubes in the mixture.
Heat the oil in a large frying-pan.
Add the beef cubes and fry for 5 to 8 minutes or until they are evenly browned.
Transfer to a large ovenproof dish.
Combine all the sauce ingredients and pour over the meat.
Cover and put the dish into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for about 2 hours, or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
Remove the bay leaf before serving.
Heat the oil in a large frying-pan.
Add the beef cubes and fry for 5 to 8 minutes or until they are evenly browned.
Transfer to a large ovenproof dish.
Combine all the sauce ingredients and pour over the meat.
Cover and put the dish into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for about 2 hours, or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
Remove the bay leaf before serving.
Chef
