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Irish Gingered Beef with a carrot and spinach casserole

Irish Gingered Beef with a carrot and spinach casserole


  • 2 pkts of Inisvale Irish Hereford Diced Steak
  • 6 Carrots topped, tailed and peeled
  • A large piece of Ginger peeled and shredded into thin matchsticks
  • 30g of Sultanas
  • 1 pkt of Meadow Fresh Baby Leaf Spinach.
  • 1 Beef Stockpot
  • A sprig of Thyme or Sage
  • 500mls of Water
  • 1 tbsp Belbake Flour
  • 2 tbsp Vita D'or Sunflower Oil
  • Kania Salt & Pepper


  1. Set your oven to 160oC
  2. Put your steak in a bowl, add the flour, season and mix together.
  3. Chop your carrots into smallish chunks.Heat the oil in a casserole pot until gently smoking then carefully add the meat.
  4. Brown the meat for 5 minutes over a high heat then add the carrots, ginger, sultanas, water, stockpot and thyme. Stir everything together and bring to a simmer.
  5. Cover and put in the oven for 1 hour 45 minutes until the meat is tender.
  6. Remove from oven when you're ready to serve, fold in the spinach and allow it to cook for a 1 minute then season and serve.
  7. Boiled potatoes, mash or even rice would be lovely with this dish.