INGREDIENTS
1KG STEWING STEAK CUBED
10 SMALL ONIONS
1 LARGE GREEN PEPPER SLICE
1 MED ORANGE
1 CLOVE GARLIC, THINLY SLICED
10ML PREPARED MUSTARD
10ML WORCESTERSHIRE SAUCE
30ML WINE VINEGAR
5ML SALT 2ML PEPPER
250G BACON
45 OIL
15ML FLOUR
1 BAY LEAF
250ML BEEF STOCK
500G NEW POTATOES
30ML PARSLEY.
METHOD
Place meat in a large mix bowl. Add onions and green pepper. Coarsely grate orange rind into a cup cover with boiling water and set aside. Squeeze juice from orange. Add garlic to juice with mustard, Worcestershire sauce and vinegar. Pour over meat, season with salt and pepper and cover bowl. Leave in fridge to marinate for at least 2 hours, or overnight, turning over occasionally. Drain mat and veg and reserve marinade. Preheat oven to 350f cut bacon into pieces, removing rind. Heat oil in a frying pan until hot and fry bacon until crisp. Drain and place in casserole dish. Toss drained meat and veg in flour. Add to frying pan and fry quickly for 10-12 mins turning occasionally, until brown all over. Add to casserole dish with bay leaf. Heat stock and reserved marinade. Pour over meat cover and bake for 1½ hours or until meat is tender. Add potatoes and bake a further 30 mins.
