Page 46 - Oundle Life April 2024

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BEEF AND ORANGE CASSEROLE
Add a twist to your casserole repertoire, with the unlikely but winning combination of beef and orange. Serves 6.
INGREDIENTS
2 tbsp oil
675g (11⁄2 lb) braising steak cut into cubes 1 tbsp oil
2 medium onions, chopped
2 cloves of garlic, crushed
2 tbsp wholemeal flour
300ml (1⁄2 pint) beef stock
2 oranges, grated zest and juice
1 tbsp tomato purée
5 tbsp brandy
1 tbsp black treacle
Salt and black pepper
175g (6 oz) mushrooms, thickly sliced
1 orange, cut into 6 wedges
1 tbsp Fresh parsley, chopped
METHOD
1. Heat 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. Bring the contents to the boil,
cover with the lid and simmer for 5 minutes.
8. Place on the floor grid of the simmering oven
or in a preheated fan oven at 130˚c/275˚f for
2 hours or until the meat is tender.
9. Stir in the mushrooms and simmer for a
further 30 minutes. Check seasoning and garnish with orange and chopped parsley.
Recipe from: Aga Living
www.agaliving.com
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