2 tbsp The Co-operative olive oil680g (1lb 9oz) The Co-operative British braising beef steak1 onion, chopped2 large carrots, peeled and cut into thick batons150g (5½oz) swede, peeled and cut into thick batons175g (6oz) parsnips, peeled and cut into thick batons2 garlic cloves, crushed1 tbsp plain flour300ml (½ pint) ginger beer300ml (½ pint) beef stock2 tbsp tomato purée2 bay leaves
Preheat the oven to gas mark 4/180ºC/ 160ºC fan oven. Heat the oil in a lidded flame- and oven-proof casserole pan and cook the beef in batches for 5 minutes, until brown. Remove and set aside.Heat the pan again and add the onion, carrots, swede, parsnips and garlic. Cook gently for 5–8 minutes until starting to soften.Return the beef and sprinkle over the flour. Cook for 1 minute then pour in the ginger beer, stock, tomato purée and bay leaves. Bring to the boil, cover and cook for 2 hours until tender and juices have reduced and thickened.Remove bay leaves, season and serve.
This tastes even better if made the day before, as it lets the flavours infuse and the meat tenderise.
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