300 ml/0.5 pt/1.25 cups Beef Stock
400 g/14 oz/1 large can of tomatoes, chopped
30 ml/2 tbsp red wine vinegar
15 ml/1 tbsp clear honey
15 ml/1 tbsp Worcestershire sauce
300 g/11 oz/1 medium can of red kidney beans, rinsed and drained
Mix together half the flour and ground ginger and season with salt and
pepper. Toss the steak in the flour. Heat the oil and fry (saute) the
steak until browned, then transfer it to a casserole dish (Dutch oven).
Fry the onions, garlic and grated ginger until just browned, then stir in
the remaining flour and cook for
1 minute. Stir in the stock, tomatoes, wine vinegar, honey and
Worcestershire sauce and season to taste. Bring to the boil, then pour
into the casserole. Cook in a preheated oven at 160°C/325°F/gas mark 3 for
1.5 hours, then add the kidney beans and return to the oven for a further
40 minutes until cooked through and tender.