Fruity beef casserole

Preheat oven to 170°C.

Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the beef, in batches, and cook until browned all over. Transfer to a plate and set aside to rest.

Add the onion to the pan and cook, stirring, for 1-2 minutes until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further minute. Add the lemon rind and lemon juice, beef stock and plum jam (the liquid needs to just cover the meat so add a little water if necessary).

Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 2 hours until the beef is tender.

Garnish with the parsley and serve with some creamy mashed potato.