Clementine Beef

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READY IN: 2hrs 30mins
Recipe by Doreen Randal

Here are two that freeze really well. They are good and tasty.

Ingredients Nutrition

  • 1 12-2 lbs blade steaks
  • 1 12 ounces flour
  • 1 12 ounces drippings
  • 2 medium carrots, peeled and sliced
  • 2 medium onions, sliced
  • 14 pint dry cider
  • 1 beef stock cube
  • salt and fresh pepper, ground
  • 1 orange, juiced and rind grated


  1. Cut the beef into cubes and coat in the flour.
  2. Melt dripping in a pan, add the beef and fry quickly until browned on all sides.
  3. Stir in any remaining flour, then add the carrots and onions.
  4. Mix the orange juice and cider together in a measuring jug and make up to 3/4 pint with water.
  5. Stir into pan with the orange rind, stock cube and salt and pepper to taste. Bring to the boil, cover and simmer 2 - 2 1/2 hours or until meat is tender.

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