Beef in Ginger Beer

British Steak Week (12-18 October in 2010 when this was written) encourages everyone to eat more steak. There has been a lot of advice about not eating a diet high in saturated fat. I agree we all need to pay attention to all risk factors, including, the reduction of saturated fats, in the diet. But this doesn’t mean you have to give up eating steak. Beef is a great source of protein, zinc, selenium, iron, and B vitamins (the latter being considered essential to our mental health in a recent report). The key to enjoying beef without risking increased health risks is to choose leaner cuts of beef and smaller portions - one serving of beef should be only three to four ounces. Do the local economy some good too - buy local.

I came across this recipe last year and it has became a winter staple. My Official Taster and I like to serve this with either a baked potato or some good rustic bread.

Ingredients - serves 6

2 tablespoons olive oil 2 cloves garlic
1lb 9oz (680g) Braising steak, cubed 1 tablespoon plain flour
1 large onion, peeled and chopped ½ pint (300ml) ginger beer
3 large carrots, peeled and cut into chunks ½ pint (300ml) good beef stock
6oz (175g) swede, peeled and cut into chunks 2 tablespoons tomato purée
6oz (175g) parsnips, peeled and cut into chunks 2 bay leaves


  1. Preheat oven to 180°C/160° Fan/375°F/Gas Mark 4.
  2. In a lidded flameproof and ovenproof casserole, heat the oil and brown the meat in batches. Remove from casserole and set to one side.
  3. Put the onion, carrots, swede, parsnips and garlic in the casserole and cook gently for about 8 mins.
  4. Return the beef to the mixture and sprinkle the flour over the top.
  5. Cook for a further minute then add the ginger beer, tomato purée, stock and bay leaf.
  6. Bring to the boil, cover and cook in the oven for 2 hours.
  7. Remove bay leaves before serving.

The Official Taster is still not talking to me as I didn’t go for the Chocolate Celebration Week. It was for his own good!


beef cubed