Braised beef stew

Method

1. Heat the oil in a large casserole and sear the beef all over until just browned. Add all of the vegetables and bay leaves to the pan and cover with the stock. Bring to the boil, then cover and reduce the heat and simmer gently for 1 hour.
2. Add the dried pulses and continue to cook for a further 1½ hours, until the stock is thickened and the pulses are cooked. Remove the beef and cut into thick slices, discarding the string.
3. Ladle the stock and pulses into bowls and serve with the beef slices and a good sprinkling of chopped parsley.