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Ginger and Treacle Beef Stew   HT  MC  180mins


Serves 4    Hot  Beef Main Course



675g/1 lb lean Stewing or Braising Beef, cut into 2.5cm/1 inch cubes
1 tbsp of Lard or Cooking Oil

1 tbsp Plain Flour
4 Carrots, thickly sliced
2 Parsnips, thickly sliced
1 large Onion, thickly sliced
1 stick of Celery, thickly sliced
5cm/2-inches Root Ginger, thinly sliced 
1 x 400g/14oz tin Chopped Tomatoes
1 tbsp Wine Vinegar
1 tbsp Black Treacle or dark Molasses

300ml/10fl.oz. Beef Stock
Salt and Black Pepper
50g/2oz Raisins




1. Heat the lard or oil in a large saucepan and then brown one third of the meat on all sides. Remove with a slotted spoon and repeat with the remaining 2/3rds of the meat adding a little more lard or oil if necessary.


2. Return all the meat to the pan, sprinkle over the flour and cook, stirring for 2-3 minutes until the flour is golden brown.

3. Add the remaining ingredients (apart from the raisins), bring to the boil stirring then reduce the heat, cover and simmer very gently for at least  2 hours, stirring from time to time and adding a little water or extra stock if necessary.

4. Add the raisins, mix well then continue to cook for a further 30 minutes.  Remove the sliced ginger before serving.




More Beef Recipes  |  Beef Cuts  |  General Beef Preparations 



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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