Red Beef And Bean Casserole
|Seasoned flour||1 Ounce (25 Gram)|
|Ground ginger||1⁄2 Teaspoon|
|Stewing beef||2 Pound, cubed (1 Kilogram)|
|Oil||2 Fluid Ounce (50 Milliliter)|
|Red pepper||1 , pith and seeds removed and chopped|
|Canned red kidney beans||15 Ounce, drained (1 Can, 425 Gram)|
|Chilli powder||1 Teaspoon|
|Canned tomatoes||7 Ounce (1 Can, 200 Gram)|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Brown sugar||30 Milliliter (2 Tablespoons)|
|Wine vinegar||30 Milliliter (2 Tablespoons)|
|Garlic||2 Clove (10 gm), crushed|
Mix the seasoned flour with the ginger and coat the beef cubes in the mixture.
Heat the oil in a large frying-pan.
Add the beef cubes and fry for 5 to 8 minutes or until they are evenly browned.
Transfer to a large ovenproof dish.
Combine all the sauce ingredients and pour over the meat.
Cover and put the dish into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for about 2 hours, or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
Remove the bay leaf before serving.