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BEEF AND ORANGE STEW

Serves 4

Ingredients

• 2tbsp olive oil
• 1kg (2lb) stewing beef cut into cubes
• 150g (5oz) lardons or pancetta, chopped
• 1tbsp plain flour
• 200ml (7fl oz) Pinot Noir
• 200ml (7fl oz) beef stock
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 4 cloves
• 1 sprig of thyme
• 2 oranges, 1 zested and both juiced
• 200g (7oz) Chantenay carrots
• 4 sticks celery
• freshly ground Fairtrade black pepper

Method
Preheat the oven to Gas 2, 150ºC, 300ºF. Heat the olive oil in a large casserole dish with a tight-fitting lid, and add the cubed meat. Brown all over, then add the lardons or pancetta (if using) to the pan and cook for a few moments.
Sprinkle in the flour, stir well, then add the wine and stock, mixing thoroughly to combine.

Add the red onion and garlic, along with the bay leaves, cloves, thyme, orange juice and zest. Simmer, then add the carrots, celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes.

Remove the casserole from the oven. Allow to cool before storing in the fridge overnight to improve the flavours. When ready to use, reheat in the oven at Gas 4, 180ºC, 350ºF for 25 to 30 minutes.