Heat 1 tbsp of oil in a pan over a medium heat and fry the meat until it has browned. Remove from the pan and put into a casserole dish.
Heat the remaining oil and sauté the onion over a low heat until golden. Mix in the flour and ginger, cook for 1-2 minutes, then gradually stir in the ale, stock and tomatoes and cook until thickened. Add the bouquet garni, pepper and orange rind and pour into the casserole.
Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours.
Remove the bouquet garni, stir in the orange juice then serve.
This casserole also makes a delicious pie. Place the cooked meat in a pie dish and cover with ready-rolled puff pastry.
Freezing and defrosting instructions
This recipe is freezable. Defrost at room temperature for about 1 ½ hours. Cook covered under a gentle heat for about 2 hours or in the oven 150C/300F/Gas mark 2 for 2 hours.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.