Beef and beetroot casserole

Heat oven to 170/150, gas mark 3

Heat the oil in a deep ovenproof pan (with a lid), and brown the beef in batches. Remove from the pan

Fry the onions and bacon in the same pan for 5 mins

Return the beef to the pan and sprinkle over the flour. Stir and cook until thickened.

Add the wine and stock, then bring to the boil.

Add the honey, cinnamon stick, allspice berries and season well.

Put lid on and place in the oven for 1.5 hours.

Halve any large beetroots then add to the dish along with the chestnuts. Add more stock if needed, then cook for a further 30 mins

Serve and enjoy :)