Instructions

1. Preheat oven to 170°C
2. Chop the celery, cut the onion into thick wedges.
3. Cut the sweet potato and swede into bite-sized chunks.
4. Slice the carrots lengthwise. Halve the potatoes if they are a bit big.
5. Spread the swede, garlic cloves, celery, onion, carrots, sweet potatoes and potatoes around a good sized roasting tin. Make a bit of space in the middle for the put the meat and tuck up the veggies around it. Then add the red wine, water, tomato purée and ground coriander.
6. Season with salt & pepper, then cover the tin with foil and cook for one hour in the oven.
7. Remove the foil, and cook for a further thirty minutes until the meat is tender and a lovely brown colour.