- Preheat oven to 180°C/350°F/Gas Mark 4. Heat oil in a large frying pan. Add beef and fry, stirring, for 3 minutes.
- Add the onion and fry, stirring, until the meat is browned and the onion has softened.
- Stir in flour then gradually mix in ginger beer and stock. Add Worcestershire sauce, mustard, carrots and barley, then season. Bring up to boil, stirring.
- Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.
Recipe from A Dairy Diary visit www.dairydiary.co.uk for more seasonal recipes. The 2016 Dairy Diary, published by Eaglemoss, is priced at £7.99 (plus P&P). To order a copy please visit www.dairydiary.co.uk or call 08450 948 128.
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Ginger beer gives this casserole a fiery kick, serve it up with some new potatoes or seasonal roasted vegetables
1 tbsp sunflower oil 500g (1lb 2oz) diced stewing beef 1 onion, peeled and chopped 1 tbsp plain flour 500ml (18fl oz) ginger beer 300ml (½ pint) beef stock 1 tbsp Worcestershire sauce 1 tsp English mustard 350g (12oz) carrots, peeled, halved lengthways, thickly sliced 110g (4oz) pearl barley
Time: 15 mins Serves: 4 Nutrition: Kcal 416, Fat 21g, Sat Fat 4g