Put a large ovenproof pan (with a tight-fitting lid) on a high heat.
3
Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.
4
Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
5
Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan.
6
Add the stock, tomato purée, and half the rosemary and parsley.
7
Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking.
8
Stir occasionally and add the beans with 30 mins to go.
9
Remove the pan from the oven and heat the grill.
10
Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden.
11
Serve with crusty bread and green veg.
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