Festive spiced beef one-pot recipe

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C.
2. Season the flour generously with freshly ground black pepper, then toss the beef in it until evenly coated.
3. Add a drizzle of oil to a large flameproof casserole dish set over a medium heat. Fry the shallots until evenly golden then set aside in a bowl. Add a drizzle more oil to the dish, then fry the beef and carrots in batches, until evenly golden, placing on a plate once browned. Add a splash of wine between each batch, scraping the base of the pan to catch any caramelisation and pour the juices into a jug.
4. Return the beef, carrots and wine (including the jug of wine and cooking juices) to the casserole dish and add the rosemary, nutmeg, cinnamon and cloves. Stir to combine, bring to the boil then transfer to the oven and cook for 4-5 hours, stirring occasionally, until the beef is tender and can be easily pulled apart with a fork. Add the shallots for the final hour of cooking. Add a splash of water if needed to loosen the sauce. Once cooked, season to taste with freshly ground black pepper and remove the cinnamon stick.
5. Serve with creamy mash and steamed leafy greens.
6. At step 4, you can cook your beef in a slow-cooker set on high for 4-5 hours or on low for 7-8 hours.

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