Beef Stew with Cinnamon and Orange

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 700 g stewing beef
  • 4 tbsp oil
  • 25 g


Cut the beef into large pieces, trimming off all fat and gristle, and brown on all sides for 5 minutes in the hot oil and butter. Remove to a large saucepan. Cut the onion into 8 pieces through the root and brown them too but for a bit longer, adding more fat if necessary. Remove and add to the meat. Cut the carrot into 4 crosswise then in half lengthways and brown the pieces in the same way, a