Heat 1 tbsp of oil in a pan over a medium heat and fry the meat until it has browned. Remove from the pan and put into a casserole dish.
Heat the remaining oil and sauté the onion over a low heat until golden. Mix in the flour and ginger, cook for 1-2 minutes, then gradually stir in the ale, stock and tomatoes and cook until thickened. Add the bouquet gami, pepper and orange rind and pour into the casserole.
Cook in a preheated oven Gas 3m 160°C, fan 140°C for 1½ hours.
Remove the bouquet gami, stir in the orange juice then serve.
Cook's tip:
This casserole also makes a delicious pie. Place the cooked meat in a pie dish and cover with ready-rolled puff pastry.
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