Life Style Life Style : 3 tbsp rapeseed oil
400 g (13 oz) casserole beef, shredded
1 onion, chopped
1 leek, roughly chopped
2 carrots, chopped
1 parsnip, chopped
1 tablespoon flour
½ tsp allspice
1 tbsp tomato puree
100 ml (3½ fl oz) red wine (optional)
600 ml (1 pt) beef stock
300 g (10 oz) passata
500 grams (1 pound) sweet potatoes, chopped
Heat 1 tablespoon oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside. Add 1 more tablespoon oil to the pan and add the onion, leeks, carrots and parsnips. Cook for 10-15 minutes until soft and golden. Return the beef to the pan and stir in the flour, allspice and tomato puree before adding the red wine, if using, beef stock and passata. Simmer gently for 45 minutes and then carefully pour the mixture into a 1·5 liter (2½pt) casserole dish. Preheat the oven to Gas 4, 180°C, Fan 160°C. Place an even layer of sweet potato slices on top of the hotpot, brush with remaining oil and cover with a lid. Bake in the oven for 1 hour 15 minutes, until golden and the beef is tender.
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