Beef casserole with cinnamon and dried plums

Place beef and flour in a large bowl and toss to coat; season to taste. Heat oil in a large ovenproof saucepan over medium-high heat. Dust excess flour from beef and cook in 2 batches for 5 minutes turning frequently or until browned all over. Remove beef from saucepan and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.

Preheat oven to 160C. Return dish to the heat and add extra oil, onions, celery and garlic. Cook, stirring for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further minute or until fragrant. Add beef stock, paste, sugar and prunes, and stir to combine. Place beef back into the dish, and using wooden spoon push beef gently to submerge in stock mixture. Bring to a gentle simmer and cover with a lid; place on lowest shelf of oven and cook in oven for 2 hours or until beef is very tender.

Meanwhile to make baked root vegetables, place all ingredients in a large roasting pan, scatter with rosemary, thyme and garlic. Drizzle with oil and season to taste; bake on top shelf of oven for 1 hour or until vegetables are golden and cooked.

Transfer casserole to a large serving bowl and stir in chopped coriander, sprinkle with almonds and scatter with extra coriander leaves. Serve with baked root vegetables.