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1
Preheat oven to gas mark M2 250 degrees F (130 degrees C).
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2
Use a large heavy frying pan for this together with a flameproof casserole.
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3
Begin by putting 25g of butter in the casserole and over a gentle heat sweat the onion and garlic in it for about= 10 min.
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4
Heat the fryingpan and add in another oz 25g of butter.
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5
Meanwhile toss the cubes of meat in the seasoned flour and brown them a few at a time in the frying pan in the warm butter transferring them into the casserole to join the onions and garlic.
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6
When the meat is all in do the same with the vegetables adding a little more butter if you need to browning them just a little at the corners and edges.
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7
When they are all in the casserole sprinkle in the spices some salt and freshlymilled black pepper and pour in the Guinness it will seem a little too much but dont worry the long slow cooking will take care of it all.
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8
Next bring it up to simmering point then transfer it to the pre heated oven where you can happily abandon it for 6 hrs.
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9
After which stir in the grated zest and juice of the oranges and allow it to cold.
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10
The next day re heat it in a pre heated oven gas mark 2 300 degrees F (150 degrees C) for about 45 min.
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11
Serve with some creamy mashed potatoes that will make a good contrast to the rich dark sauce and sprinkle with some freshly minced parsley.
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12
Tastes better if it is made the day before.
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13
Rump steak recommended but it also works well with any stewing beef cut.
