Beef stew with orange and chestnuts

Method

1. Heat the oven to 140°C fan/gas 3. Season the beef with salt and pepper. Heat a large casserole over a medium heat, add the pancetta and fry for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Add 1 tbsp oil to the dish and, in batches, fry the beef for 5 minutes until evenly browned, adding more oil if necessary. Remove and set aside.
2. In the same dish, add the remaining oil along with the onions, garlic, carrots, celery and a little salt and pepper. Fry for 10 minutes. Pare 3 strips of peel from the orange and add to the dish along with the beef, pancetta, thyme and cinnamon. Pour in the wine and stock, add 4 tbsp of the tomato purée and bring to the boil. Cover and transfer to the oven for 2 hours.
3. Meanwhile, finely grate the remaining zest from the orange and combine with the parsley and a little salt. Set aside.
4. Take the casserole out of the oven, stir in the chestnuts and remaining tomato purée, then cover and return to the oven for a further 30 minutes. Taste for seasoning, then serve scattered with the parsley and orange zest mixture.