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Clementine Beef Stew


1 1/2 - 2 lbs blade steak
1 1/2 ozs flour
1 1/2 ozs dripping
2 medium carrots, peeled and sliced
2 medium onions, sliced
1/4 pint dry cider
1 beef stock cube
salt and fresh ground pepper
thinly pared rind and juice of 1 large orange

Cut the beef into cubes and coat in the flour. Melt dripping in a pan, add the beef and fry quickly until browned on all sides. Stir in any remaining flour, then add the carrots and onions. Mix the orange juice and cider together in a measuring jug and make up to 3/4 pint with water. Stir into pan with the orange rind, stock cube and salt and pepper to taste. Bring to the boil, cover and simmer 2 - 2 1/2 hours or until meat is tender.




STACKS, The Art of Vertical Food

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