Jackie’s Beef in Port and Orange

      Serves 2-4

  • 1 tbsp olive oil
  • 20g butter
  • 1 onion, halved and sliced
  • 400-500g lean casserole steak, cubed
  • 4 large mushrooms, sliced
  • 150 ml thick beef stock/gravy
  • 200 ml port
  • 150 ml freshly squeezed orange juice
  • 3 tbsp corn flour
  1. Heat olive oil and butter in a frying pan, add onions and cook for 5 mins until softened.
  2. Add cubed beefsteak and cook until browned all over. Transfer to the slow cooker.
  3. Add mushrooms, stock, port and orange juice and cook for either 6-8 hours on low setting, or 3 – 5 hours on high setting.
  4. To thicken, turn the cooker up to high, mix corn flour with a little water and stir into the stew. As it begins to boil again, the stew will thicken.
  5. Serve with veg and potatoes of choice.

This recipe can be made in a casserole dish in the oven on a low setting (eg 120C) for 5-6 hours.

This is a stew recipe that can be doubled in quantity and frozen.  Just leave to cool and divide into freezer bags.

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