Beef and corn casserole

Preheat the oven to 170ºC/325ºF/gas 3. Cut the beef into 4cm (1½”) pieces, discarding any excess fat, and toss in the seasoned flour. (This is easy if you put the flour into a large plastic bag) Heat the oil in a large frying pan, add the meat and fry until lightly browned. Transfer the meat to an ovenproof casserole. Add the butter to the frying pan and add the onions and cook for 3-4 mins until beginning to soften, stir any remaining seasoned flour into the frying pan. Pour in the stock and add the Worcestershire sauce, bring to the boil then pour into the casserole. Add the carrots, parsnips and herbs then cover and place in the oven to cook for 2 hrs. Check the casserole and give it a stir, if the gravy looks too thick add a little extra water. Add the sweetcorn and return to the oven for another 15 mins by which time the meat should be tender. Season if needed. Serve with mashed potato.