Just throw all the ingredients into a casserole and let them gently simmer away in the oven – where they magically turn into a gorgeously warming one pot meal.  You don’t even need to brown the meat at the beginning!

SERVES 6

PREP 15 MINS

COOK 1 HR 30 MINS

750g stewing beef

1tbsp beef seasoning

2tbsp plain flour

2tbsp hot horseradish

2 onions, chopped

3 garlic cloves, crushed

3 parsnips, quartered

1 butternut squash, cut into chunks

3 beetroot, cut into wedges

600ml beef stock

300ml red wine

2tbsp sun-dried tomato paste

1 bunch of sage

finely grated zest 1 lemon

1 Heat the oven to 180C, Gas 4.  Season the beef with salt, ground black pepper and beef seasoning.  Toss in the flour and horseradish.

2 Take a  large casserole and add  the beef, onion, garlic,  parsnips, butternut squash and beetroot.

3 Add the beef stock, wine, sun-dried tomato paste and a few sprigs of thyme. granules. Stir to combine.

4 Bring to the boil then cover and cook in the oven for 2 hours until the meat and vegetables are tender.

5 Cool completely and freeze in a foil container. Cook from frozen at 150C, gas 3 for 1 hour 30 mins until piping hot.

3 Serve sprinkled with fried sage and lemon zest.. Great with garlic bread or mash.

Per serving: 334 cals, 5.5g fat, (2g saturated), 30g carbs