Meanwhile, for the beetroot, pour the
wine into a saucepan, then add the
vinegar, sugar, fennel, garlic, ginger and
chilli and bring to the boil. Reduce the
heat and simmer for 30 minutes. Cut the
beetroot into wedges and put in a large
bowl. Pour the hot wine mixture over the
beetroot. Allow to cool, then cover and
leave in the fridge to marinate overnight.
Drain the meat and vegetable mixture,
reserving the marinating liquid. Separate
the meat from the vegetables as best
you can and set the vegetables aside.
Heat the oil in a large casserole dish
or saucepan and fry the beef pieces in
batches over a high heat for 3-4 minutes
until just browned. Remove with a
slotted spoon and set aside.
Add the reserved vegetable mixture to
the casserole and cook for 3-4 minutes
until the onion is softened. Add the
flour and cook for 1 minute, stirring
continuously. Return the beef to the
pan with the reserved marinade and
the stock and season well. Bring to
simmering point, cover and gently cook
for 11⁄2 hours until the beef is tender.
Carefully remove all the beef and
vegetables from the pan, using a slotted
spoon, and set aside. Drain the
marinade from the beetroot and add it to
the cooking juices in the pan. Bring to
the boil and simmer for 5-6 minutes
until the sauce has slightly thickened
and has a coating consistency. Return
the meat and vegetables to the sauce,
then stir in the beetroot. Heat through
for 2-3 minutes and serve.