- 2 tbsp olive oil
- 1 tbsp plain flour
- 1 tsp ground cinnamon
- 450 g beef rump steak
- 1 red onion, diced
- 1 sprig rosemary sprig
- 400 g can of cherry tomatoes
- 400 ml water
- Zest and juice of orange juice
- Handful fresh parsley, chopped (optional)
- Crusty bread and green salad, to serve
Preheat the oven to 150°C, fan 130°C, gas mark 3.
Cut the beef into big pieces (two or three mouthfuls for each piece).
Put the flour and cinnamon into a bowl and mix together. Add the beef and mix to coat the meat.
Heat half the oil in a heavy-based pan, add the beef and fry on both sides until golden. Put the beef into a heavy-based casserole dish.
Add the rest of the oil to the pan, add the onion and gently fry with the rosemary stalk for 5 minutes until soft. Add the tinned tomatoes, fill the empty can with water and add to the pan with the orange juice and zest. Stir well.
Add the beef, cover with foil and then put the lid on top and put it into the oven for 2 hours. You will need to check on it a couple of times during cooking, stir and add a little more water if necessary. The end result should be beef in a sauce (it is not really wet like a stew). If using, sprinkle the chopped parsley over the top.