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Heat the oil in a large ovenproof casserole pot and brown the cubes of beef and garlic and season.
Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.
In a separate saucepan heat 15ml (1tbsp) of oil and gently cook the onions for 5 minutes.
Add the brown sugar and cook until lightly caramelised – add to the meat.
Either leave in a large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.
Brush with melted butter, season, cover with foil and cook for 1 and a half to 2 hours until the meat is tender.
Remove the foil for the last 30 mins to brown off the top.
Serve with a selection of seasonal steamed green vegetables.