450g (1lb) Lean Highland braising or topside steak cubed.
5ml (1tsp) fennel seeds, 5ml (1tsp) ground coriander,
2 sprigs Fresh thyme,
1 garlic clove, peeled and finely chopped
2 small Onions, peeled and sliced
2 Carrots, peeled and roughly chopped
50g (2oz) Dried or semi dried apricots,
50ml (2floz) Orange juice,
2 Celery sticks, roughly chopped
100ml (31/2floz) good Red wine,
30ml (2tbsp) Red wine vinegar,
30ml (2tbsp) Oil,
30ml (2tbsp) Plainflour,
15ml (1tbsp) Tomato purée,
850ml (11/2pts) Beef stock,
1. In a large bowl mix together the cubed beef with the fennel seeds,
ground coriander, fresh thyme, garlic clove, onions, carrots, apricots,
orange juice, celery, red wine, red wine vinegar and seasoning.
If possible leave to marinate in the refrigerator for a minimum
of 2 hours or overnight.
2. Drain the marinade mixture and reserve. Heat oil in a medium-sized
casserole or ovenproof dish and brown the meat with the vegetables.
Stir in plain flour, the reserved marinade, tomato purée,
beef stock, and bring to the boil. Transfer to a preheated oven
and cook for 1 1/2 -2 hours, stirring occasionally, or until the
meat is tender.