Ingredients
- 2 tablespoons sunflower oil
- 1 large onion, sliced
- 500 g lean stewing beef, cubed
- 250 g baby carrots
- 250 g baby parsnips
- 250 g button mushrooms
- 1 clove garlic, finely chopped
- 1 bottle full–bodied red wine
- grated zest and juice of 1 orange
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 cup (185 g) shelled fresh broad beans, or frozen broad beans, thawed
- salt
- pepper
- 2 tablespoons chopped fresh parsley
- 3 tablespoons brandy
Preparation
- Preheat the oven to 150°C.
- Heat the oil in a large flameproof casserole dish.
- Add the onion and cook over a moderately high heat for 5 minutes or until softened and beginning to brown.
- Add the beef and fry for about 5 minutes, stirring frequently, until the pieces of meat are browned on all sides.
- Stir in the carrots, parsnips, mushrooms and garlic.
- Pour in the wine, then stir in the orange zest and juice, thyme, rosemary, bay leaf, and some salt and pepper.
- Bring to the boil, then cover the casserole and transfer it to the oven.
- Cook for 1¼ hours.
- Remove the lid and cook the casserole for a further 30 minutes, stirring once or twice.
- Stir in the broad beans and cook, uncovered, for a further 30 minutes, again stirring once or twice.
- Taste and adjust the seasoning, and stir in the parsley.
- Warm the brandy in a small saucepan and pour it over the casserole.
- Immediately set the brandy alight and carry the casserole to the table while still flaming.