Aromatic Braised Chuck Steaks with Orange & Apricots

Ingredients:
1.5kg lean chuck steak, cubed

For the marinade:
1tbsp fennel seeds
1tbsp ground coriander
Small bunch fresh thyme
3 garlic cloves, crushed
20 shallots, peeled
5 carrots, cut into large dice
125g semi-dried apricots, halved
125ml orange juice
4 celery sticks, sliced
400ml red wine
75ml red wine vinegar

For the casserole:
4tbsp oil
4tbsp plain flour
3tbsp tomato puree, optional
1.6Ltr beef stock

To serve:
450g button mushrooms
Herby mash
Spring greens
Chopped flat-leaf parsley

Method:
For the marinade:
1. In a large bowl mix the marinade ingredients together and add the steak. Season well. Cover and refrigerate overnight.

For the casserole:
2. Drain the beef, shallots, carrots and celery from the marinade mixture.

3. Reserve the marinade mixture. Heat the oil and brown the meat with the vegetables in batches. Blend the marinade mixture until smooth.

4. Stir in the flour, the reserved marinade, the tomato puree, the beef stock and bring to the boil.

5. Reduce the heat to a simmer and cook in a medium oven for 1½-2 hours, stirring occasionally, or until the meat is tender.

6. Add the button mushrooms, halved, if preferred, and heat through.

7. Meanwhile, heat through the mash, and steam the spring greens.

To serve:
Serve over herby mash and with the spring greens, garnished with some chopped flat-leaf parsley.

Serves: 10