Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Boil a kettle

Season your diced beef with a generous pinch of salt and pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up until fully coated

Heat a large, wide-based hob-safe oven-proof casserole dish with a generous drizzle of vegetable oil over a high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Once hot, add the coated diced beef to the dish and cook for 3-4 min or until browned all over, then remove from the dish and set aside, reserve the dish

Whilst the beef is browning, peel and finely chop 3/4 of your brown onion[s]

Push your cloves into the remaining onion – this is your studded onion

Grate your apple[s] (skin on) and discard the core

Dissolve your beef stock mix in 400ml [550ml] [700ml] boiled water

Return the dish to a medium-high heat and once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until softened

Once softened, add the cracked black pepper, bay leaf[ves], studded onion and half your red wine vinegar (save the rest for later!) with the beef stock and browned beef and bring to the boil over a high heat, then once boiling, put the dish in oven for 55 min or until the sauce has thickened and the beef is cooked through – this is your Dutch-style beef hachee stew

Once the beef has been in the oven for 20 min, reboil a kettle, then heat a pot with a matching lid with a drizzle of vegetable oil over a medium-low heat

Once hot, add your shredded red cabbage, grated apple and remaining red wine vinegar with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 100ml [150ml] [175ml] boiled water and cook, covered, for 30 min, stirring occasionally – this is your braised red cabbage

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a separate pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the drained potatoes to a low heat with a knob of butter and a splash of milk

Season with a grind of black pepper and mash until smooth – this is your mash