To begin, season the flour with a little salt and pepper and toss the beef in it. Shake off any excess flour

Heat the oil in a large pan to a medium heat. Add the diced beef and sear all over until it's a nice golden brown colour. It’s important to do this in stages so as not to overcrowd the pan. You want a really deep caramelisation on the meat at this stage, not to cook it through. Once all the meat is seared, remove from the pan

Start to fry the onions, garlic, leek, rosemary and thyme in a little more oil over a high heat. Once coloured (after approx. 10 minutes) add the red wine and allow to boil away

Once the wine has reduced, add the carrots, turnips, savoy cabbage, beef stock and the pre-seared meat. Cook over a medium heat for 2 hours, adding extra water if it gets a little dry

Once the meat has become tender to the touch and the vegetables are cooked, add the potatoes. Top up again with water, bring back up to a high heat and cook for 25 minutes or until the potatoes are cooked through

Season to taste with salt and black pepper and stir through the parsley. Serve with additional mashed champ or on its own for a perfect warming evening dinner