This is an old family favourite of mine which is great as a casserole dish to serve as a family meal or with friends.   Very straight forward to make and can be frozen if you wish to make ahead of time.  As I said, this was so old it was in pounds and ounces but I’ve converted to the new currency!

Ingredients

1 kg braising steak

1 tbsp ginger

1 tbsp plain flour

2 tbsp olive oil

1 onion chopped

½ tsp tabasco

400g can of tomatoes

300g sliced mushrooms

3 tbsp red wine vinegar

2 cloves garlic crushed

1 bay leaf

2 tbsp brown sugar

400g can red kidney beans

1 green pepper sliced

Method

1. Coat beef in ginger and plan flour. Heat 1 tbsp olive oil in frying pan then brown the beef.  Place in a casserole dish.
2. Heat oven to 180 degrees.
3. In the frying pan heat 1 tbsp olive oil and fry the chopped onion until soft, then add the garlic and mushrooms and fry until starting to turn golden.
4. Add all additional ingredients (with the exception of the green pepper and kidney beans) and bring to a simmer for 5 minutes, then add to beef and place casserole in the oven for around 1 ½ hours – stir half way through – if becoming dry, add some water.
5. When beef is tender, add the kidney beans, green pepper, season well and cook for a further 25 minutes.
6.  Serve with basmati rice