Step 1

Preheat oven to 160°C. Place the flour on a plate. Toss the beef in the flour, shaking off the excess.

Step 2

Heat the oil in a large non-stick frying pan over high heat. Add a third of the beef and cook, turning, for 6 minutes or until well browned. Transfer to a plate. Repeat with the remaining beef in 2 more batches.

Step 3

Reduce heat to medium. Add carrot, parsnip, garlic, cumin, coriander and cardamom, and cook, stirring, for 1 minute or until aromatic. Stir in beef, stock cubes and water, and bring to the boil. Remove from the heat.

Step 4

Transfer mixture to a 4cm-deep (1.5L/6-cup) ovenproof dish. Cover and bake in preheated oven, stirring occasionally, for 1 1/2 hours or until the beef is tender and the sauce thickens slightly.