Method

Preheat the oven to 180 °C.

Heat the oil in a frying pan over a medium-high heat and brown the beef cubes in batches, fat side down first in order to render and caramelise. Remove and reserve.

Lower the temperature to a medium heat and melt the butter in the same pan. Add the onions and cook until soft. Add the thyme, garlic and ginger and stir. Pour in the red wine and cook until the alcohol evaporates, then stir in the liquid stock. Allow to simmer for about an hour or until the meat begins to soften.

Make a paste with the corn flour and cold water, add a few tablespoons of the cooking liquid and then add this back into the pan. Cook for a few minutes until the sauce begins to thicken.

To make the honeyed Findus rainbow carrots start by melting the butter in a saucepan, and then add the cumin. Add the frozen Findus Rainbow Carrots and drizzle with the honey. Stir to combine and continue to cook until the liquid becomes syrupy.

To assemble the dish place the braised beef in an ovenproof dish, top with the honeyed carrots in an even layer. Bake in the oven until the carrots caramelise slightly, about 20 minutes.

Serve immediately with creamy mashed potatoes or white rice.