Although this takes a few hours to cook, you can just leave it be. The only thing you have to do is stir after two hours, then give it another 30-60 minutes; just until the meat is tender. There is quite a lot of chopping to do beforehand, but it is the kind of recipe that is perfect for a long weekend afternoon.
Along with the beef, onions and garlic and other vegetables I added tomato pureé, wholegrain mustard, beef stock and a little bit of soft brown sugar.
Autumnal colours, quite pretty I think.
Finally, this is it. I give you a beefy (should be beefy butternutty!) bundle of warmth. It is about 5 degrees outside, raining on and off, but something like this will certainly ward off any chills.