Serves 4

750g beef casserole steak, such as cross-cut blade steak, cut into 3cm pieces

400g can chopped tomatoes in juice

1/2 cup red wine or red wine vinegar

1/2 cup beef stock

1/4 cup olive oil

6 small cloves garlic, peeled and left whole

1 orange, rind pared and half reserved

1 tablespoon honey

2.5cm piece cinnamon stick

1 teaspoon cumin seeds, toasted and ground

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 bay leaf

Combine all the ingredients, except reserved orange rind in a large non-metallic bowl. Cover and refrigerate overnight to marinate.

Heat the oven to 160C. Transfer the beef and marinating ingredients to a casserole dish with a tight-fitting lid and cook for 2 1/2 - 3 hours or until the meat is very tender and almost falling apart.

Blanch reserved pared orange rind and sprinkle over the beef stew before serving.