Let's Get Cooking
- 1 Using a heavy based pan heat the oil and fry onion, celery, carrot and swede for about 2 mins.
- 2 Then add the beef and fry until browned all over.
- 3 Add balsamic vinegar and allow to cook until vinegar smell dissipates, add tomato puree and cook out for about a minute until it's a darker colour, be sure to stir constantly (don't worry if you think it's too dark, it all adds to the flavour).
- 4 Add flour, stir until coated, pour in the stock, and mix well.
- 5 Add potatoes and herbs and transfer to a casserole dish, cover and cook at approximately 160C, 150C fan, Gas mark 3 for about 1 3/4- 2 hours (the longer the better, slow cookers are ideal for this) or until the meat is tender.
- 6 Season to taste with black pepper and serve with crusty bread and a side of broccoli.
