Ingredients 1 tbsp extra virgin olive oil 1 large onion, peeled and chopped 2 fat garlic cloves, peeled and chopped 2 tbsp plain flour, seasoned 1kg stewing steak, diced 2 tbsp tomato puree 4 thick large carrots, peeled and cut into huge chunks 4 thick large parsnips, peeled and cut into huge chunks 200ml Red wine 300ml beef stock 1 small orange, zest only salt and freshly ground black pepper Method 1. Preheat the oven to 150ÂºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened. 2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones. Cook's note:For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes.