Step 1

Heat the oil in a large heavy based casserole pot over a medium to high heat until it is very hot. Sprinkle the beef with salt and pepper. Working in two batches to avoid over crowding the pot, add the beef to the pot and cook for 6 minutes or until the beef is brown. Transfer the beef to a bowl.

Step 2

Add the onions, celery, garlic, and thyme to the same pot and cook for about 3 minutes or until fragrant. Add the red wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot. Simmer for 8 minutes or until the wine has reduced by half.

Step 3

Return the beef and the accumulated juices in the bowl to the pot. Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid. Decrease the heat from medium to low. Place a lid on the pot and cook, simmering very gently and stirring occasionally, for 11/2 hours. Add the carrot and return the lid to the pot. Simmer gently for about 1 hour longer or until the vegetables and beef are tender. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for 20 minutes or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently just until heated through.

Step 4

Meanwhile, to prepare the sweet potato topping bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 18- 20 minutes or until just tender. Strain the sweet potatoes and set aside.

Step 5

Mash the sweet potatoes and add butter and parsley. Place the sweet potatoes over the meat and create a design on the sweet potato using the back of a fork.

Step 6

Use 1 large pie dish or 4 individual dishes and place in the oven for 20 minutes at 230˚C or until the top is golden.

Step 7

Serve with steamed broccoli and wilted spinach.