Spring, Autumn - Food for Season Change - Orange Beef Casserole Covers Both

Daylight saving started here in New Zealand just a couple of weeks ago. Earlier than normal, but arranged around the School Vacation. Give the kids a chance to settle in.
Of course, it is the real start of the Spring Equinox, in my mind. 

The days are getting longer, it is warming up and it's the last of the winter type meals
Of course for those in the Northern hemisphere, it is all reversed.
This dish will cover both.

Cross cut blade steak, browned, gently simmered with root vegetables. Loads of flavour infused with the addition of Orange Chili Oil

Al Brown, makes this delicious Orange Chili Oil.
I guess someone else will supply it in other countries.
If not just use a Chili Oil and some grated zest of an orange.



Make your own Stock
I never waste the trimmings of the meat and vege
Just pop them into pot with a couple beef stock cubes and about 500 mls water
Simmer for about 30 minutes
Strain and reserve
Added flavour for your stew

For 3-4 people
Ingredients
700 gms Cross Cut Blade steak, fat trimmed off and cut into chunks
1/2 cup flour seasoned with Sea salt and Black pepper
3 Tablespoons Orange and Chili Olive Oi, if the oil is too hot for you break it down with Extra Virgin Olive Oil
Large Knob of butter
1 large onion, segmented
2 large carrots, cut into chunks
1 large parsnip, cut into chunks
1 green mild chili de-seeded and chopped
2 cloves garlic peeled and finely chopped
Sea salt, freshly ground black pepper 
1 large orange juiced and zested
Beef Stock enough to cover meat and vege

Garnish
Grated Orange Zest and handful chopped Parsley
Plus a drizzle of the Orange Chili Oil

I like to flour and brown the meat. More flavour,
Toss the chopped meat in the seasoned flour, shake and reserve the flour

Into a medium hot pan,
Add chili orange oil,
throw in your meat, do not overcrowd the pan
You may have to do this in batches
Brown on all sides
Remove and place into casserole dish

Add onions to pan with the knob of butter
Cook gently till soft
Add carrots, parsnip, chili and garlic
Toss around and cook about 4-5 minutes
Add slosh of white wine to deglaze the pan
Cook down, till absorbed
add the remainder of the flour
Cook out the flour for about 3-4 mins
Add strained stock, see above, enough to cover the meat and vege
Bring to the boil, stirring and simmer till it has thickened

Add to the meat in the casserole

Meanwhile Preheat the oven to 175C 
Slowly cook for about 1 1/2 - 2 hours till thickened and meat is tender

Serve with some chopped parsley and grated orange zest
Finish off with a drizzle of the Orange Chili Oil

Delicious on its own, but even better with some mashed potatoes and some greens