Instructions: Preheat oven to gas mark M2 250 degrees F (130 degrees C).

Use a large heavy frying pan for this together with a flameproof casserole.

Begin by putting 25g of butter in the casserole and over a gentle heat sweat the onion and garlic in it for about= 10 minutes.

Heat the fryingpan and add another ounce 25g of butter.

Meanwhile toss the cubes of meat in the seasoned flour and brown them a few at a time in the frying pan in the hot butter transferring them into the casserole to join the onions and garlic.

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.

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.

Next bring it up to simmering point then transfer it to the pre heated oven where you can happily abandon it for 6 hours.

After that stir in the grated zest and juice of the oranges and allow it to cool.

The next day re heat it in a pre heated oven gas mark 2 300 degrees F (150 degrees C) for about 45 minutes.

Serve with some creamy mashed potatoes which will make a good contrast to the rich dark sauce and sprinkle with some freshly chopped parsley.

Tastes better if it is made the day before.

Rump steak recommended but it also works well with any stewing beef cut.

Serves 4

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