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.

Serves 6



  • 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


  1. Peel the shallots. Peel the ginger and cut into thin matchsticks.
  2. Heat 2 tablespoons of the oil in a deep pan and add the shallots and ginger and fry moderately briskly for 4 minutes.
  3. Meanwhile, trim the beef and cut into bite-size pieces.
  4. Season the flour and toss the beef in it until each piece is well covered.
  5. Add to the pan and fry briskly for 3-4 minutes or until the flour is turning brown.
  6. Add the wine and the stock, stirring well to make sure that you get all the burnt bits off the bottom of the pan.
  7. Reduce the heat, cover the pan and simmer gently for 1 hour.
  8. Trim the beans and cut into short pieces.
  9. Add to the beef and continue to cook gently for another 15 minutes or until the beans are softened but still slightly crispy.
  10. Meanwhile, heat a large pot of salted boiling water and cook the pasta according to the instructions on the pack.
  11. Drain, add the extra oil, mix well then arrange around the outside of a large serving dish.
  12. 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
50mg calcium

Good Source of: Vitamins B6, iron & zinc

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