Beef and Orange Stew
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | g | MARVELLO Full Fat Margerine |
| 500.00 | g | Onions finely chopped |
| 250.00 | g | Carrots cleaned and cut into chunks |
| Chuck Steak or Stewing Beef Cut into pieces 1.5kg | ||
| 300.00 | ml | Wine, red |
| 10.00 | g | KNORR Beef Bouillon Paste |
| 500.00 | ml | Water (hot) |
| 1.00 | pc | Oranges cut into half |
| 4.00 | pc | Garlic, cloves |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 200.00 | g | Potatoes peeled and cut into quarters |
| 4.00 | pc | Cloves (pc) whole |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) cut into half |
| 20.00 | g | Knorr Roasted Onion & Garlic |
| 10.00 | g | Orange marmalade |
Preparation
1.Melt the marvello in a pot and brown the meat off in batches. Remove from the pot and set aside.
2.In the same pot add the onions, carrots, oranges, garlic, bay leaves, cloves and fry for 5 minutes.
3.Add the meat, red wine and beef bouillon to the onion mix and allow to simmer on a medium heat for 40 minutes
4.Remove the orange halves and add the potatoes and Knorr roasted onion and garlic seasoning and allow too simmer on a medium heat for a further 20 to 30 minutes or until potatoes are cooked.
5.Lastly add the button mushrooms and marmalade and allow too simmer for 10 minutes only.
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