1Tip the beef into a large bowl then crumble over 1 of the Oxo cubes.
2Add the flour and toss together well until the meat is evenly coated.
3Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned.
4Remove with a slotted spoon and set aside.
5Add the onions to the hot pan and cook for 5 minutes until softened and golden.
6Return the meat and any resting juices to the pan.
7Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes.
8Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.
9Stir in the beetroot and cook for 5 minutes or so until heated through.
10Serve with the mash.
1Preheat the oven to 220ºC, gas mark 7.
2Place the red onion and squash in a large roasting tin, drizzle with oil and sprinkle over the cumin seeds.
3Roast for 25 minutes until tender and golden.
4Stir in the chickpeas and kale.
5Mix together the tagine base and hot vegetable stock and pour over.
6Cover with foil and return to the oven for 15 minutes until the kale has wilted and the tagine is piping hot.
7Divide between shallow bowls and serve with couscous and a sprinkling of coriander leaves.
8For a fruity twist, try adding chopped dried apricots to the recipe with the vegetables in step 2.
9The sweetness works well with the spices.
1Heat the oil in a flameproof casserole or heavy-based saucepan.
2Season the steak with salt and pepper and add to the hot oil.
3Fry for 5 minutes, turning until browned on all sides.
4Using a slotted spoon, transfer to a plate.
5Add the onion, garlic, chilli and carrots to the casserole and cook over a gentle heat for 6–8 minutes, stirring often.
6Stir in the cinnamon and cook for another minute.
7Stir in the tomato purée and 300ml boiling water and mix well.
8Cover and simmer for 10–15 minutes, until the carrots are tender but still retain some firmness.
9Return the steak to the pan and gently warm through for 2 minutes.
10Scatter over the mint and serve with rice.