Beef and Orange Daube

• olive oil↗4 tablespoons
• stewing beef↗2 1⁄2 lbs

  such as chuck steak, cut into bite-sized pieces

• all-purpose flour↗1 tablespoon
• bay leaf↗1
• butter↗2 ounces
• onions↗3

  large, finely sliced

• oranges↗2

  zest and juice

• anchovies↗12

  finely chopped

• red wine↗1 1⁄2 cups
• chestnut mushrooms↗1 lb

  quartered

• vegetable stock↗1 1⁄4 quarts

  hot

• fresh thyme↗1 ounce

  finely chopped

• salt↗1

  pinch

• fresh ground black pepper↗1

  pinch

Step-by-step instructions

1. 1

   Preheat the oven to 300°F Heat 2 tablespoons of the oil in a large cast-iron pan, toss the meat in the flour, season well with salt and black pepper, then add to the hot oil with the bay leaf and stir.

2. 2

   Cook, stirring occasionally, for 8–10 minutes, or until the meat is no longer pink, then add the butter and cook for 5 minutes, or until the meat is golden. Remove with a slotted spoon and put to one side.

3. 3

   Add the remaining oil to the pan, then add the onions and cook over a low heat for 6–8 minutes, or until soft. Add the orange zest, raise the heat a little, then add the orange juice and stir to loosen all the sticky bits from the bottom of the pan.

4. 4

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