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Heat 50ml of groundnut oil (or an oil of your choice) in a large casserole dish and heat over a moderate heat until hot. Season 425g of stewing beef and sear until a golden colour.
Remove the beef from the dish and deglaze the base of the pan 250ml of red wine. Reduce the liquid by half, then reduce the heat to medium and add the beef back to the dish, along with 4 large carrots, 5-6 parsnips and 250ml of beef stock. Add 2-3 bay leaves, a few sprigs of thyme and parsley stalks and bring the stew to the boil.
Cover the casserole dish and transfer to the oven. Cook for 70-80 minutes in the oven until the beef is soft and tender. Remove from the oven and adjust the seasoning as necessary before serving from the dish.
