v steak and ginger wine hot pot

Ingredients v steak and ginger wine hot pot

250 grams (9oz) shallots
1 kettle of boiling water to cover the shallots
1 tbsp plain flour
500 grams (1lb 2oz ) lean stewing beef cut it into large cubes ...or buy it already diced
1 low fat cooking spray
2 garlic cloves crushed
2 large carrots peeled and cut into thick pieces
325 grams (11.1/2 oz) swede peeled ane cut into thck pieces
300 ml (10fl oz) ginger wine
300 ml (10fl oz) beef stock
2 tbsp tomato purèe
2 bay leaves
1 salt and freshly ground black pepper

how to make v steak and ginger wine hot pot

preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside .......:..meanwhile put the flour on a plate and cover the flour ......I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.

Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.

35 minutes to prepare and 2 hours to cook