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 and view the full Food safety at home video.