BEEF AND BEETROOT CASSEROLE

Steps:

• Heat oven to 170/150, gas mark 3
• Heat the oil in a deep ovenproof pan (with a lid), and brown the beef in batches. Remove from the pan
• Fry the onions and bacon in the same pan for 5 mins
• Return the beef to the pan and sprinkle over the flour. Stir and cook until thickened.
• Add the wine and stock, then bring to the boil.
• Add the honey, cinnamon stick, allspice berries and season well.
• Put lid on and place in the oven for 1.5 hours.
• Halve any large beetroots then add to the dish along with the chestnuts. Add more stock if needed, then cook for a further 30 mins
• Serve and enjoy :)