Spiced Beef with Kidney Beans Recipe

Ingredients : Serves 4

50 g/2 oz/0.5 cup plain (all-purpose) flour

5 ml/1 tsp ground ginger
Salt and freshly ground black pepper

750 g/1.75 lb braising steak, cubed
30 ml/2 tbsp oil
2 onions, chopped
1 garlic clove, crushed
15 g/0.5 oz fresh root ginger, grated

300 ml/0.5 pt/1.25 cups Beef Stock
400 g/14 oz/1 large can of tomatoes, chopped
30 ml/2 tbsp red wine vinegar
15 ml/1 tbsp clear honey
15 ml/1 tbsp Worcestershire sauce
300 g/11 oz/1 medium can of red kidney beans, rinsed and drained

Method :

Mix together half the flour and ground ginger and season with salt and pepper. Toss the steak in the flour. Heat the oil and fry (saute) the steak until browned, then transfer it to a casserole dish (Dutch oven). Fry the onions, garlic and grated ginger until just browned, then stir in the remaining flour and cook for
1 minute. Stir in the stock, tomatoes, wine vinegar, honey and Worcestershire sauce and season to taste. Bring to the boil, then pour into the casserole. Cook in a preheated oven at 160°C/325°F/gas mark 3 for 1.5 hours, then add the kidney beans and return to the oven for a further 40 minutes until cooked through and tender.