Beef and orange daube

Serves 8

Ingredients:

4 tbsp olive oil

2 1⁄2lb (1.1kg) stew meat, such as chuck steak or bottom round roast, cut into bite-size pieces

1 tbsp all-purpose flour

sea salt and freshly ground black pepper

1 bay leaf

13⁄4oz (50g) butter

3 large onions, sliced

zest and juice of 2 oranges

12 salted anchovies, finely chopped

1¼ cups red wine

1 1⁄4lb (550g) cremini mushrooms, quartered

3½ cups hot vegetable stock

handful of fresh thyme, finely chopped

Method:

1 Preheat the oven to 300°F (150°C). Put 2 tablespoons of the oil in a large cast-iron casserole over medium-high heat. Toss the meat in the flour, season, then add the meat and the bay leaf to the hot oil. Cook, stirring occasionally, for 8–10 minutes, or until the meat is no longer pink. Add the butter and cook for 5 minutes, or until the meat has browned. Remove with a slotted spoon and set aside.

2 Add the remaining oil to the casserole, then cook the onions over low heat for 6–8 minutes, or until soft. Add the orange zest, raise the heat a little, then add the orange juice and scrape off any brown bits from the bottom of the pan.

3 Stir in the anchovies, then add the wine and simmer over high heat for 2 minutes. Stir in the mushrooms, add the stock and thyme, and season. Return the meat to the casserole, cover with a lid, then put in the oven to cook for 2 hours, or until the meat is meltingly tender.

Beef and orange daube