Heat the oil in a large pan or casserole dish and brown off the meat.
Add the onions, carrots, garlic, mushrooms and stock and bring to the boil. Sprinkle in the dried rosemary then cover and simmer for 1½ hours.
Add the potatoes and cabbage and cook for a further 15 minutes.
Tip: The longer you cook this, the tastier it will be.
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