Paul Flynn's Irish gingered beef, carrot and spinach casserole
Chef:
Lidl
Cook:
115 mins
A hearty meal that the whole family will love.
2 packets of Inisvale Irish Hereford Diced Steak
6 carrots, topped, tailed and peeled
A large piece of ginger peeled and shredded into thin matchsticks
30g of sultanas
1 packet of Meadow Fresh Baby Leaf Spinach
1 beef stockpot
A sprig of thyme or sage
500mls of water
1 tbsp Belbake flour
2 tbsp Vita D'or Sunflower Oil
Kania salt & pepper
Set your oven to 160°C.
Put your steak in a bowl, add the flour, season and mix together.
Chop your carrots into smallish chunks. Heat the oil in a casserole pot until gently smoking, then carefully add the meat.
Brown the meat for 5 minutes over a high heat. Then add the carrots, ginger, sultanas, water, stockpot and thyme. Stir everything together and bring to a simmer.
Cover and put in the overn for 1 hour and 45 minutes until the meat is tender.
Remove from the oven when you're ready to serve, fold in the spinach and allow it to cook for 1 minute. Then season and serve.
Serves
4
Cooking Time
115 minutes
Recipe Type
Dinner
Level of Difficulty
Easy
Boiled potatoes, mash or even rice would be lovely with this dish.
