Instruction

• Heat oven to 140C/120C fan/gas 1
• Put a large ovenproof pan (with a tight-fitting lid) on a high heat
• Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly
• Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan
• Add the stock, tomato purée, and half the rosemary and parsley
• Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking
• Stir occasionally and add the beans with 30 mins to go
• Remove the pan from the oven and heat the grill
• Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden
• Serve with crusty bread and green veg