Beef stew with marigolds

1. Clean all the vegetables and cut them into sticks like thick matchsticks.
2. Heat the butter and oil in a heavy flameproof casserole and brown the vegetables lightly.
3. Cut the meat into rectangles about 4cm/1 ½ inches by 2. 5cm/1 inch, quite thin.
4. Tossi in seasoned flour and add to the pan. Stiri around until browned.
5. Heat the stock and wine in a saucepan with the saffron or tomato puree (paste).
6. Add the stock to the casserole and stir until blended with the flour.
7. Add the juice of the orange, a small slice of the peel and salt and pepper.
8. Cover the pan, and cook in a cool oven (300°Farenheit) for 2 hours, or until the beef is tender.
9. Add the herbs 15 minutes before the end of the cooking.
10. To serve, turn into a warmed serving dish and scatter with marigold petals.
11. (failing marigold petals, garnish with freshly chopped parsley).