As a few people requested it, here’s my recipe for beef in ginger wine stew. It’s a great winter dish :)

  • 500g stewing steak
  • 15 or so shallots, peeled
  • 4 good size carrots, peeled and chunked
  • Half a swede, peeled and chunked
  • Plain flour
  • Half a pint beef stock
  • Half a bottle ginger wine (green bottle)
  • Bayleaves, oregano, seasoning to taste

Flour and fry off the stewing steak in a casserole until it’s browned on all sides. If the flour sticks, add a bit of oil or water to get it to move. Once browned, stick it to one side.

In the same pan, fry off the veg for 5-10 minutes or so until it’s slightly softened.

Put the beef back in, along with the wine, stock, herbs, and seasoning. Put in the pre-heated oven (you did pre-heat it, didn’t you?) at gas mark 4 / 180°C for about 2 hours.

We usually serve it with mashed potato which has had a fried leek mixed into it, and savoy cabbage. Lovely.