Ingredients
Preparation
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a frying pan and brown the meat. Add the flour and cook for 1 minute, stirring continuously. Gradually blend in the orange juice and stock. Stir in the remaining ingredients and bring to the boil.
Transfer to a casserole dish, cover and cook for 2-2½ hours until the meat is tender. Remove the Bouquet Garni. Sprinkle with the orange peel to garnish.
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