Ingredients:
500 g steak, trimmed and cut into 3 cm cubes
2 tablespoons plain flour
2 onions, finely chopped
1 stalk celery, sliced
2 cloves garlic, finely chopped
1/2 teaspoon fennel seeds finely grated zest and sliced flesh of
2 oranges
1 tablespoon balsamic vinegar
1 cinnamon stick
1 cup red wine
1 cup water
1 large sweet potato, cut into chunks
1 cup cooked or canned beans, such as cannellini beans, drained
2 tablespoons chopped parsley, to garnish pepper, to taste

Method:
1. Preheat the oven to 170°C. Toss the meat in the flour, season with the pepper and place in an
ovenproof dish.
2. Add the remaining ingredients except for the beans and parsley. Cover with a tight‐fitting lid and cook
in the preheated oven until the meat is tender, about 2 hours. 3. Add the beansforthe last 10minutes of cooking. Sprinkle with parsley before serving.

A stew is usually cooked on top of the stove but if you cook it in the oven in a tightly covered casserole
you will find the result is particularly tender. One of the secrets is to use a casserole that is only just big
enough to contain the ingredients ‐ this allows for good flavour development and none of the juices will
evaporate. Use a tight‐fitting lid to cover or place a layer of foil before you put the lid on. This dish is
almost a meal in one and only needs a green vegetable such as lightly cooked green beans or peas for
balance.

Make it happen.