Chunky beef hot pot

Ingredients (serves 4):
2 tbsp olive oil
680g (1lb 9oz) braised beef steak
1 onion, chopped
2 large carrots, peeled and cut into thick batons
150g (5½oz) swede, peeled and cut into thick batons
175g (6oz) parsnips, peeled and cut into thick batons

Ingredients cont:
2 garlic cloves, crushed
1 tbsp plain flour
300ml (½ pint) ginger beer
300ml (½ pint) beef stock
2 tbsp tomato purée
2 bay leaves

Recipe method:
Preheat the oven to gas mark 4/180ºC/160ºC fan oven. Heat the oil in a lidded flame- or oven-proof casserole pan and cook the beef in batches for 5 minutes, until brown. Remove and set aside.
Heat the pan again and add the onion, carrots, swede, parsnips and garlic. Cook gently for 5–8 minutes until starting to soften.
Return the beef and sprinkle over the flour. Cook for 1 minute then pour in the ginger beer, stock, tomato purée and bay leaves. Bring to the boil, cover and cook for 2 hours until tender and juices have reduced and thickened.
Remove bay leaves, season and serve.

Top tip:
This tastes even better if made the day before, as it lets the flavours infuse and the meat tenderise.