This is a great family winter meal. It’s quick to prepare and can then just be left in the oven to do its magic. The meat and vegetables cook in a tasty gravy until they are wonderfully tender, and topped off with a layer of crispy potato.
Preheat the oven to 170℃/160℃ fan/gas mark 3. Prepare the vegetables first, so that they are ready to go.
Place the meat in a bowl and sprinkle over the flour. Season well, then toss the meat in the flour until it is evenly coated.
Heat 1 tbsp of oil in a frying pan. Add half of the meat and cook over a high heat until browned on all sides. Transfer to an ovenproof casserole dish. Sprinkle half the onion slices over the meat. Add half the carrots and a layer of potatoes. Sprinkle with a little dried thyme.
Return the the pan to the heat adding a little more oil if required. Brown the remaining meat, then transfer to the casserole dish spreading out over the layer of potatoes.
Add the vinegar to the pan together with a splash of the stock, and stir to loosen any bits that are sticking to the base of the pan (this is called deglazing the pan). Add the remaining stock and bring to the boil.
While the stock comes to the boil, continue layering the vegetables. Finish with a layer of overlapping potato slices.
Carefully pour the stock into the dish. Brush the tops of the potato slices with a little oil and cover with foil.
Cook in the oven for 2 hours. Remove the foil and increase the oven temperature to 180℃/170℃ fan/gas mark 4 and cook for a further 30 minutes or until the potato is crisp and golden.