Beef and Ale Casserole

Preheat the oven to 180C/Fan 160C/Gas 4.
Heat the oil in a large flameproof casserole dish.
Add the onions and fry them over medium-high heat for about 5 minutes until lightly browned, stirring regularly.
Remove the pan from the heat.
Put the flour, salt and dried herbs in a large bowl and season with lots of freshly ground black pepper.
Trim the beef of hard fat and sinew, then cut the meat into rough 3cm cubes.
Toss the meat in the flour until evenly coated, then tip it into the casserole dish with the onions.
Add the bay leaf, ale, stock, tomato purée and sugar.
Stir well and bring to a boil, then cover with a lid.
Carefully transfer the casserole to the oven and cook for 1 1/2 hours.
At the end of this time, take the casserole out of the oven and stir in the carrots and parsnips.
Put the lid back on and return the dish to the oven for 45 minutes or until the beef and vegetables are tender.

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