1 1/2 lb. lean stewing steak, cubed
2 tbsp. all-purpose flour
2 large oranges
1 large onion, roughly sliced
2 fat cloves of garlic, roughly chopped
1/2 mild red chili, seeds removed and thinly sliced (optional)
1 cup beef stock (Swanson)
2 tbsp. tomato puree
1 tbsp. dark brown sugar
1 (8 oz.) pkg. fresh whole mushrooms, cut in half
salt and pepper, to taste
oil, for frying

Preheat the oven to 300°F. Heat the oil in a frying pan and add the beef in small batches, cooking it over high heat until it is well browned. Transfer to an ovenproof casserole and stir in the flour until the meat is evenly coated.

Carefully pare the rind from the oranges, removing any pith and then finely shred into strips. Squeeze the juice from the oranges and set aside.

Fry the onions and garlic until soft, then add most of the orange rind and the chili, reserving a few strips of each to garnish. Add the stock and orange juice to the pan together with the tomato puree and sugar. Bring to the boil then add to the casserole. Season with salt and pepper, cover and place in the oven at 300°F for 1 1/2 to 2 hours.

Remove the casserole and stir in the mushrooms. Add a little more water if necessary. Return to the oven for a further 30 minutes. When cooked, garnish with the reserved orange peel and sliced chili and serve immediately.

Serves 4. Prep time: 15 minutes; Cook time: 2 to 2 1/2 hours.

TIPS:

When browning meat for a casserole, always cook a few pieces at a time in a very hot pan otherwise the juices will run and you will end boiling the meat rather than searing it.

Do be careful with the chili; it adds flavor and a hint of heat but it not to everyone's taste and if you use too much, or if the chili is very hot, it will overpower the dish. It is always best to err on the safe side. After all you can't take it out!

Submitted by: J. H. Carbery