A day ahead if possible, mix the spice mixture and rub over the beef, leave in the fridge overnight. Mix the flour, mace and seasoning together. Toss the diced beef in the seasoned flour. Heat the oil in a large pan and brown the beef, in batches. Then transfer to a large flameproof casserole dish. Add the onions, garlic and celery to the pan and sauté for 3-4 minutes, then add mustard and wine. Bring to the boil and reduce for a few minutes. Pour the lot over meat in the casserole. Add the port, stock, herbs and half the cranberries. Cover and cook gently for approx 2 hours until the meat is tender, or cook in the oven 180°C, 375°F, Gas Mark 4, for about the same time. 15 minutes before the end of cooking time add in the remaining cranberries. Check the seasoning before serving and garnish with sprigs of watercress and orange. Lovely with creamy mashed potatoes and crusty bread toasted and drizzled with olive oil and chopped herbs.
To garnish, sprigs of watercress and strips of orange peel