We all love a hearty casserole in winter and this version is delicately spiced and aromatic.
The use of orange instead of red wine with beef and mushroom makes the meal less rich and orange and vinegar does the same trick as the wine in helping to tenderise the meat.
Directions
Pre-heat the oven to 180°C.
Heat the oil in a frying pan and brown the meat. Add the flour and cook for 1 minute, stirring continuously. Gradually blend in the orange juice and stock. Add Bouquet Garni, cinnamon and pepper, Stir the remaining ingredients and bring to the boil.
Transfer to a casserole dish, cover and cook for 2-2½ hours until the meat is tender. Remove the Bouquet Garni. Sprinkle with the orange peel to garnish.
