• 450g lean braising steak, cut into 1.25cm cubes
• 1 x 5 ml sp oil
• 1 onion, chopped
• 300 ml stock
• 5 ml sp ground cunnamon and 5 ml dried thyme
• Salt and black pepper
• 1 x 5 ml sp cornflower
• 150 ml orange juice
• 3 x 5 ml sp Seville orange marmalade
• 1 medium orange, sliced and 8 small onions

Heat oil in large casserole and fry onions until softened. Add meat to brown. Stir in the stock and spices. Blend the cornflower with the orange juice. Add to the pan with the marmalade. Season, then add the orange slices and baby onions. Simmer for approximately 1-1.5 hours on the hotplate or transfer to a casserole dish and place in a preheated oven (gas mark 4, 180°C, 350 °F, or use hob).

Serve with rice and a green salad.

Serves 4