Ingredients (Serves 6)
- 3 tablespoons olive oil
- 675g (1½ lbs) diced beef (shin of beef or stewing beef)
- 2 large onions, diced
- 200g (7oz) of carrots, diced
- 1 large Manx turnip, peeled and diced
- 1 garlic clove, peeled and crushed
- 300ml (just over ½ a pint) beef stock
- 3 oranges
- 3 cloves
- 1 tablespoon tomato purée
- 2 tablespoons brandy (optional)
- 1 tablespoon black treacle
- Small bunch of fresh thyme or 1 tablespoon of dry thyme
- 226g (8oz) mushrooms
- Sea salt
- Freshly ground black pepper
Method
1. Heat the oil in a pan and fry the meat until brown and well sealed, then transfer to a casserole dish, tray or slow cooker.
2. Fry the onions and garlic in the same pan, with the fat, until golden brown, then transfer to a casserole dish, tray or slow cooker. Fry the diced carrots and turnip in the same pan and transfer to the casserole dish, tray or slow cooker.
3. Stir the flour (or corn flour) into the fat in the pan and cook for 2 minutes. Slowly add the stock and bring to the boil.
4. Peel the oranges with a potato peeler and cut into thin strips. Add to the sauce with the juice from all the oranges.
5. Add the tomato purée, brandy (optional) and black treacle to the sauce and add cloves and thyme. Season well with salt and pepper and pour the mixture over the beef and cover the casserole tightly.
6. Cook in a preheated oven at 160C/fan 140C/gas 3, for around 2 hours, or slow cooker for 2½ to 3 hours.
7. Add mushrooms, season to your taste and add a little extra stock if necessary. Put back in the oven for around 30 minutes or until tender.
8. Serve with mashed or sautéed potatoes and boiled vegetables.
9. Garnish with sprigs of fresh parsley and orange segments or slices.
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