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1.Take the fennel seeds, turmeric, smoked paprika, dried thyme, salt and pepper and put into a pestle and mortar. Work them until you have a nice fine powder.
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2. Put your pieces of beef into a freezer bag and add the powder. Shake it all up for a few mins to ensure an even distribution over the beef.
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3. Heat a stew pot on the hob and add olive oil. Sautee the onion and garlic for a few mins and then add the beef pieces. Brown on all sides.
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4. Create some room in the centre of the pan and add the tomato puree. Let it cook for 2 mins and then stir into the beef. Add red wine to deglaze the pot, add enough to half cover the beef pieces. Allow to cook off and reduce for ten mins.
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5. Add the chicken and beef stock and bring back to the boil. Add the bay leaves. Put the lid on the pot and allow to simmer for 30-40 mins.
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6. When it has been simmering for 30 mins, heat a frying pan on the hob and add some olive oil. Add the sliced potatoes and cubed parsnips with some salt and pepper and brown on all sides.
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7. Add the potatoes and parsnip to the stew and simmer for another 20mins or so. (the potatoes will start to disintegrate into the stew making it nice and thick.
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8. Add a few swigs of Worchestershire sauce and salt and pepper to taste. Stir it in for a few mins.
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Serve with anything you want!
