Curtis Stone's Braised beef with roasted potatoes and broccoli

Heat a large, heavy-based deep saucepan over medium-high heat. Add the oil and heat it for 1 min. Season the beef with salt and pepper. Add the beef to the pan and cook until browned all over, about 2 minster sides. Transfer the beef to a bowl and set aside.

Add the onion and carrots to the pan and cook for 2 mins, or until the vegetables have started to develop some colour. Add the garlic and stir for 30 sacs, or until fragrant. Add the vinegar and cook, stirring to scrape up the brown bits on the bottom of the pan, for 1 min, or until the vinegar reduces by half. Return the beef and its juices to the pan.

Add the stock and thyme, and then add enough water to almost cover the meat (about 2 and 1/2 cups). Bring the liquid to a simmer, then cover the pan and transfer it to the oven. Braise the beef mixture for 2 hrs. or until beef is tender.

Using a slotted spoon, transfer the braised beef and vegetables to a large bowl and cover with foil to keep warm. Simmer the braising liquid over medium-high heat for about 5 mins, or until reduced to 1 cup. Return the beef and vegetables to the braising liquid and season to taste with salt and pepper.

Meanwhile, to roast the vegetables, position the rack in the centre of the oven and preheat the oven to 180C or 160C fan. In a large bowl, toss the sweet potato, potato and broccoli with the olive oil to coat. Season with salt and pepper. Transfer vegetables to a heavy, large baking tray, spacing them evenly apart. Roast vegetables without turning them, for30 mins, or until they are tender and beginning to brown. Stand for 2 mins before serving.

Divide the roasted vegetables between4 plates. Place a piece of beef alongside the vegetables on each plate. Divide the carrots and onions among the plates. Spoon the braising liquid over the beef and serve.