CookingBauer XcelMeat, Winter

Gingered beef casserole

CookingBauer XcelMeat, Winter
Gingered beef casserole


  1. 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.
  2. Add the onion and fry, stirring, until the meat is browned and the onion has softened.
  3. 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.
  4. Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.

Recipe from A Dairy Diary visit 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 or call 08450 948 128.

For more seasonal recipes and winter warmers that will help see you into the festive season, grab the latest copy of Yours.



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