Orlando Beef

This is a huge favorite in our home


3 lb stewing steak
2 tbsp (1 oz) beef dripping (fat from roasted meat) (olive oil works if you don't have this)
1 lb (450g) onions, chopped
14 oz can of peeled tomatoes
1 level tsp curry powder
2 level tbsp tomato paste
1 tbsp vinegar (apple cider)
2 level tbsp apricot jam
1/2 cup water
1 beef bouillon cube crumbled
1 level tsp salt
plenty of black pepper
1 bayleaf

1. Preheat the oven to 325°F .
2. Cut the beef into neat 1 in. (2.5cm) cubes. Melt the dripping in a large frying pan or dutch oven, add the beef and fry for 3-4 minutes to brown on all sides.
3. Stir in the onions and fry for about 1 minute, turning them in the fat. Add all the remaining ingredients and bring to the boil, stirring until well blended.
4. Turn into a 2 1/2 pt heatproof casserole, cover with a lid or foil and cook in the oven for 2-3 hours or until the meat is tender.
5. Taste and check seasoning. Remove the bayleaf.

serves 4 - 6

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