Preheat the oven to Gas Mark 4, 180°C, fan160°C. Heat the oil in a large casserole dish and fry the beef on all sides until just browned. Add the onions, bay leaf, thyme and parsley, and pour over the hot stock. Bring to the boil, then cover and place in the oven for an hour.
Remove the lid and add the carrots and parsnips. Return the casserole to the oven for a further hour until the meat is browned and tender.
Take the beef out of the pot and place on a carving dish or board. Cut it into thick slices, discarding the string as you carve.
Serve the meat and vegetables with creamy mashed potato and green vegetables such as steamed broccoli or cabbage.
Berberana Rioja Reserva 75cl Powerful aromas of vanilla and fruit. A rich, velvety, smooth taste with black cherry flavours and spicy vanilla oak that goes perfectly with beef.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.