Heat 1 oz. butter in large pan; add meat, brown well on all sides. Remove meat from pan. Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole onions; and peeled potatoes, cut in half. Sauté gently until vegetables are golden brown. Remove from pan. Melt remaining butter in pan. Add flour, stir over “high” heat until flour is dark golden brown. Remove pan from heat, add water, and stir until combined. Add crumbled stock cubes, tomato paste, and Worcestershire sauce, mixed herbs, salt, pepper and sugar. Return pan to heat, stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, and bring to boil. Reduce heat, cover, and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes or until vegetables are tender. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil, boil, uncovered 10 minutes or until of good gravy consistency.
Ready in 3 hours