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Beef in Ginger Wine with Clementines and Star Anise
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Succulent chunks of Aberdeen Angus braising steak are slowly cooked with ginger wine and clementine juice in this warming winter stew.
This stew can be made the day before, or cooked then frozen in an airtight container. Thaw overnight in the fridge and reheat in the oven or on the hob until piping hot. Make with Waitrose Hereford Beef Diced Braising Steak instead, if you prefer.
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This recipe was first published in December 2007.
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