Spiced beef and orange casserole

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spiced beef and orange casserole

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.

Spices used in this recipe

  • bouquet garni

    Bouquet Garni Sachet

    $3.30
    View Product
  • ceylon cinnamon ground

    Cinnamon Ground – cassia vera

    $3.30$6.95
    View Product
  • pepper white ground

    Pepper White Ground

    $3.30
    View Product

recipe photo courtesy of http://www.recipes100.com

 

Method

  1. Pre-heat the oven to 180°C.

  2. 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.

  3. 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.

    Serve with mashed potatoes and steamed greens