Ingredients:

1 onion

2 parsnips

½ a butternut squash

1 small sweet potato

4 carrots

800 g stewing steak or beef skirt chunks (ideally organic)

2 knobs unsalted butter

2 tablespoons tomato purée

Plain flour

2 tablespoons tomato purée

½ a bottle of good quality red wine (ideally organic)

250-300 ml organic beef or vegetable stock

A few sprigs of fresh rosemary

1 lemon

1 clove of garlic

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Method:

1. Preheat the oven to 160ºC

2. Peel and chop all of the vegetables

3. Heat the butter in a casserole pan on a medium heat, add the onion, garlic & rosemary and fry gently for 3 to 4 minutes

4. Toss the meat in a little seasoned flour, add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together

5. Bring to the boil, place a lid on top, then place in the oven until the meat is tender – this can take 3-4 hours but it's worth the wait (the meat should be falling apart once cooked)

6. Add a little fresh lemon juice over stew to taste just before serving - adds a lovely zing to the dish.

7. Enjoy!