Michelle's Freefrom Beef Casserole with Ginger
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
This is a lovely warming dish for a chilly day in early autumn. The ginger is not aggressive but gives an unusual flavour.
- 250g / 9 oz (around 12) shallots
- 40g / 1½ oz piece root ginger
- 4 tbsp olive oil
- 900g / 2lb stewing beef
- 2 level tbsp gluten-free flour - we used Doves Farm
- sea salt and freshly ground black pepper
- 300ml / 10fl oz red wine
- 250ml / 8fl oz gluten/wheat free beef or vegetable stock
- 250g / 9 oz green beans
- 300g / 11 oz pasta shapes - according to what you can eat - we used spelt penne
- Peel the shallots. Peel the ginger and cut into thin matchsticks.
- Heat 2 tablespoons of the oil in a deep pan and add the shallots and ginger and fry moderately briskly for 4 minutes.
- Meanwhile, trim the beef and cut into bite-size pieces.
- Season the flour and toss the beef in it until each piece is well covered.
- Add to the pan and fry briskly for 3-4 minutes or until the flour is turning brown.
- Add the wine and the stock, stirring well to make sure that you get all the burnt bits off the bottom of the pan.
- Reduce the heat, cover the pan and simmer gently for 1 hour.
- Trim the beans and cut into short pieces.
- Add to the beef and continue to cook gently for another 15 minutes or until the beans are softened but still slightly crispy.
- Meanwhile, heat a large pot of salted boiling water and cook the pasta according to the instructions on the pack.
- Drain, add the extra oil, mix well then arrange around the outside of a large serving dish.
- Pile the beef with all its juices in the middle and serve at once.
Serves 6 - per portion
525cals - 42g protein
17g total fat - 4g sat / 8g mono / 1.5g poly
47g carbohydrate of which 5g sugar
3g fibre - 94mg sodium / 0.2 salt
Good Source of: Vitamins B6, iron & zinc
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