Beef ragout with Raz el Hanout

Wash the orange, cut off both ends. Cut one half of the orange, leaving the peel on, into fine wedges.

Cut the tomato into cubes, peel the carrots and cut into pieces.

Dice the beef into large pieces and fry with a little oil on high heat in a deep pan or roasting pan. Remove the meat once nicely browned and set it aside.

Put the chopped onion, the chopped garlic and the tomato puree in the pan and sauté for a few minutes, add a little oil if necessary.

Add the diced tomatoes and the carrot pieces as well as the seared meat.

Season with the Raz el Hanout and add the lemon thyme – carefully mix everything together. Cook on medium-high heat for 3 minutes.

Deglaze with the red wine, reduce the heat and reduce the liquid.

Finally, add the orange wedges and fill up with the stock and simmer for at least 2 hours on low heat.

Remove the meat, carrots and orange wedges from the sauce and set aside.

Empty the sauce into a tall beaker and puree it finely with a hand blender – then pass the sauce through a sieve and season with salt, pepper and possibly a pinch of sugar if too bitter.

Add the meat, carrots and orange wedges again to the sauce.

Just before serving, boil the potatoes in salted water until soft, pour off the water and mash the potatoes. Fold in the milk and butter and season with nutmeg and possibly a pinch of salt.

Serve | Heat the beef ragout again and arrange on plates with the mashed potatoes.

Tip | The beef ragout can be prepared the day before and reheated before serving.