575g/1lb 4½oz floury potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 5-cm/2-in chunks
3 carrots (about 300g/10½oz), peeled and thickly sliced
100²µ/3½´Ç³ú kale, trimmed, hard stalks removed, roughly chopped
300g/10½oz closed cup mushrooms, sliced
2 onions, thinly sliced
handful fresh flatleaf parsley, roughly chopped, to garnish
2 tbsp plain flour
1 bay leaf
450ml/16fl oz beef stock, made with 1 stock cube
sea salt and freshly ground black pepper
2 tsp dried mixed herbs
2 tbsp olive or sunflower oil
2 tbsp tomato purée
25g/1oz butter
4 tbsp semi-skimmed milk
700g/1lb 9oz braising steak, trimmed of excess fat and cut into 3-cm/1¼-in chunks
150ml/5fl oz red wine