Do a casserole: piece of piss. You need some diced meat, a large onion, some root vegetables, and some other vegetables (peas, broccoli, sweet peppers, probably not leaves like cabbage or spinach), some stock (or a stock cube made up as per the instructions) and a little oil.|
Find a casserole dish. Warm the oven up to about 180 degrees (gas mark 5ish) and warm the dish in it, then add the oil, the onion (chopped - not superfine) and the meat. Pop it back in the oven for ten minutes or so.
Take it out, checking the meat is sealed and add the stock and the root vegetables, washed, skinned and chopped. Leave that in the oven for about half an hour, then add the other vegetables except the peas. Leave that in the oven for about another fifteen minutes, then add the peas if you're using them. Finish it off in the oven for another five minutes or to - so the cooking time in total is around 50 mins.
If it comes out too watery for your tastes, there's a right way and a wrong way to thicken it up. Firstly, you can make a roux and add it. To make a roux you need a fat and some flour - you're meant to use butter and plain flour though I've managed to make it with groundnut oil and self-raising in the past, in an emergency. Just fry the flour in the fat in a saucepan. Once it starts to go a little brown, take it off the heat, and start spooning in some of the liquid from the casserole and mixing it all together as you go along. Once there's enough liquid in there to make it runny, transfer it all back to the casserole and mix it in. If you do that early enough, the roux in the mix will thicken up the stock lovely.
The cheap way is to use water instead of stock and add some gravy granules when you're adding the peas - but that doesn't taste as nice.