date:May 22, 2014
1. Preheat oven to 160C/140C fan-forced. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy-based, ovenproof casserole dish over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a plate.
2. Add remaining oil to dish. Add onions and garlic. Cook for 4 to 5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid