Paul Flynn's Irish gingered beef, carrot and spinach casserole

Chef: Lidl
Cook: 115 mins
Paul Flynn's Irish gingered beef, carrot and spinach casserole
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.


Cooking Time
115 minutes

Recipe Type

Level of Difficulty

Boiled potatoes, mash or even rice would be lovely with this dish.

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