2 tablespoons sunflower oil
750 g (12 lb) lean stewing beef, cubed
1 onion, chopped
2 garlic cloves, finely chopped
2 tablespoons plain flour
330 ml can ginger beer
6 teaspoons tamarind paste
2 teaspoon crushed dried red chillies
1 teaspoon ground mixed spice
1 tablespoon dark muscovado sugar
salt and pepper


1.Preheat the slow cooker if necessary, Heat the oil in a large frying pan, add the beef a few pieces at a tinme until all the meat is in the pan, then add the onion and fry over a medium heat, stirring, until the meat is browned.
2.Stir in the garlic and flour. Gradually mix in the ginger beer, then stir in the tamarind paste, chillies, mixed spice, sugar and a little salt and pepper and bring to the boil, stirring.
3.Transfer to the slow cooker pot and press the beef below the surface of the liquid. Cover with the lid and cook on low for 8-10 hours or until the meat is cooked through and tender.
4.Stir the beef, then ladle into bowls, top with Ginger & Coriander Croutes (see below) and serve with steamed broccoli, if liked.
5.FOR GINGER & CORIANDER CROUTES TO ACCOMPANY THE CASSEROLE, beat a 2 cm (4 inch) piece of peeled and grated fresh root ginger with 2 finely chopped garlic cloves and 50 g (2 oz) butter, stir in ½ mild, deseeded and finely chopped red chilli or a large pinch of crushed dried red chillies, 3 tablespoons chopped coriander leaves and a little salt and pepper.
6.Toast 8 slices of French bread on both sides and spread with the butter while hot.
7.Arrange the croutes on top of the casserole and serve immediately.

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