Heat 1 tbsp of the oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside. Pour 1 more tbsp of the oil into the pan and add the onion, leek, carrots and parsnip. Cook for 10-15 minutes, until softened and golden.
Return the beef to the pan and stir in the flour, allspice and tomato purée before adding the red wine, if using, beef stock and passata. Simmer gently for 45 minutes then carefully tip the mixture into a 1·5 litre (2½pt) casserole dish.
Preheat the oven to gas 4, 180°C, fan 160°C. Top the hotpot with an even layer of sweet potato slices, brush with the remaining oil and cover with a lid. Cook in the oven for 1 hour 15 minutes, until golden and the beef is tender.
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Freezing and defrosting instructions
This can be frozen, after the first 45 minutes of cooking, for up to 3 months. Defrost fully, bring to the boil and continue with the recipe.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.