I made the beef casserole in my usual way: browned the meat in a seasoned flour; added softened onions; carrots, dried Thyme, button mushrooms and stock; cooked it for about 3 hours.
Made some potato mash, with some milk and butter; added some chopped fresh parsley:
...served it with cabbage boiled until just "al dente"; not mushy, but also not crunchy.
This is the kind of food I enjoy cooking - and eating. What more can I say? I just wish the veg had been home-grown. My garden's only contribution to this meal was the Parsley.