Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange.
Serves 6
3 tbsp oil
675g braising steak cut into 2.5cm cubes
2 medium onions, chopped
2 cloves of garlic, crushed
2 tbsp wholemeal flour
300ml beef stock
2 oranges, zest and juice
1 tbsp tomato purée
5 tbsp brandy
1 tbsp black treacle
Salt and black pepper (as needed)
175g (6 oz) mushrooms, thickly sliced
1 orange, cut into 6 wedges
1 tbsp fresh parsley, chopped
Preparation time: 20 mins. Cooking time: 2 hours and 45 mins.
1. Heat 2 tbsp of the oil in a large AGA Casserole on the boiling plate, hotplate on boiling setting or induction hob on high and fry the meat in batches until browned.
2. Remove beef from pan and set aside.
3. Add the remaining oil to the casserole and sauté the onion for 2-3 minutes until beginning to soften.
4. Add the garlic and cook for a further minute.
5. Stir in the flour and cook for 1 minute.
6. Gradually stir in the stock, orange zest and juice, tomato purée, brandy, treacle and black pepper, mix well to combine.
7. Return the meat and juices to the casserole and season.
8. Bring the contents to the boil, cover with the lid and simmer for 5 minutes.
9. Transfer to the oven. CAST OVEN: place on the floor grid on the floor of the simmering oven. FAN OVEN: preheated to B1/130oC/275oF for 2 hours or until the meat is tender.
10. Stir in the mushrooms and simmer for a further 30 minutes.
11. Check seasoning and garnish with orange and sprinkle with chopped parsley.
