This dish is a one pot wonder, and although it is very similar to a casserole, it is much lighter and not so stodgy, so it is suitable for summer, and of course the ease of cooking is great for that post New Year period.
600g cubed steak (something more tender than a stewing steak as it has a short cooking time)
1/4 cup gluten free plain flour
Salt and pepper to taste
1 onion, sliced finely
2cm piece of ginger, very finely chopped
1 can of chopped tomatoes
1/2 cup stock
2 tbsp honey
2 tbsp gluten free soy sauce
1 tbsp vinegar
1 tin drained white beans – I have used cannellini, but you could use butter beans if you prefer
A handful of baby spinach leaves
Olive oil, sufficient to fry
Place the flour, salt and pepper in a bag, add the beef and shake to coat evenly. Brown the beef in batches in a large, heavy based pan or casserole dish. Remove the beef to a plate, and fry the onion and ginger until softened. Add the beef back to the pan with all the wet ingredients. Simmer, uncovered for 30 minutes. Add the beans and stir. Cook for five minutes, then stir through the spinach so that it is wilted but not broken up. Cook another five minutes, then serve.