1. Set the oven to 190oc
2. Heat the oil in a casserole pot over high heat
3. Season with salt and add to the pot
4. Seal all over to colour
5. Add the carrots, onions and turnip and cook until sealed off.
6. Add the passata and stock and bring to a simmer
7. Place in an oven for 20 minutes, then reduce heat to 140oc for a further 2 hours, turning after one hour and added the parsnips at this stage.
8. Remove beef and rest for 10 minutes.