Simple warming bowlful of healthy and tasty stew.

Heat half the oil in a large casserole dish over a medium heat. When the oil is smoking, add the beef, season and cook on all sides for about 15 min, until nicely browned. Remove from the dish and set aside.

Turn down the heat, add the remaining oil and gently fry the garlic for two to three minutes, without colouring. Add the carrots, cook for one minute, then add the celeriac and parsnips, and cook for a further two minutes. Add the shallots, leeks, thyme and bay leaves, stir and cook for a further 15 min.

Pour in the wine, then cook over a high heat until it has reduced by half. Add the stock and beef, then reduce the heat and simmer for 20 min, uncovered, skimming off any froth that rises to the top.

Cover the casserole with a lid or foil and cook for two hours, then uncover and simmer for 15-20 min, until the sauce starts to thicken.

Bring a large pan of salted water to a boil, cook the cabbage for two to three min, then drain, season, and stir in a splash of olive oil. Serve the stew with the cabbage on top.

Enjoy!