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Beef with Marigolds        HT  MC 150mins

Serves      Hot    Beef   Vegetables Alcohol Herbs Fruit Edible Flowers    Main Course  Eggless




1 Large Onion

1 Large Carrot

2 Stick Celery

1 Large Green Capsicum

1 Head Florence Fennel

25g/1oz Butter

2 tbsp Olive Oil

1kg/2lb Stewing Beef

Plain Flour

300ml/10fl.oz. Beef Stock

150ml/5 fl.oz. Red wine

1 tbsp Tomato Paste

Salt and Black pepper

1 Bay Leaf

3 Sprigs Thyme

6 Sage Leaves

4 Sprigs Parsley

1 Orange

Marigold Petals to garnish





1. Preheat the oven to 150C, 300F, Gas mark 2. Clean all the vegetables and cut them into matchsticks. Heat the butter and oil in flameproof casserole and brown the vegetables lightly.


2. Cut the meat into rectangles about 5cm/2ins. by 2.5cm/l inch, quite thinly. Toss in flour which has been well seasoned with salt and pepper and add to the pan. Stir around until browned. Add the stock and wine together with the tomato puree and stir until blended.


3. Add the juice of the orange, a small slice of the peel, salt and pepper. Cover the pan, and cook in the oven for 2 hours, or until tender. Add the herbs 30 minutes before the end of cooking.


4. To serve - turn into a warmed serving dish and garnish with marigold petals.




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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