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1. Preheat the oven to 325°F/170°C. 
2. Cut meat into 2-inch/5cm pieces and pat dry. Season with salt and pepper. 
3. Heat the oil in the ‘Sublime’ Braiser over medium heat. Once hot, brown the meat on all sides (do not dry out) and set aside. 
4. Add the diced onions, the fennel heads cut in quarters, and the spring onions to the oil left in the braiser. Cook until golden. 
5. Add the garlic and the ginger, and cook for another minute, until fragrant. 
6. Stir in the sugar until it dissolves. Deglaze with the orange juice, red wine and honey. 
7. Add the bay leaves, cinnamon stick, star anise, and chili. Simmer until the alcohol from the red wine has burned off. 
8. With tongs, add the meat back to the braiser; it needs to be covered by the liquid (if necessary, add in beef stock until completely covered). 
9. Add the vegetables and the potatoes. 
10. Cover, transfer to the oven and cook for about 2 hours, basting every 30 minutes, until the meat is fork tender. Skim off the excess fat sitting on the surface of the braising liquid (If you can refrigerate the stew overnight, remove the solidified fat the next day.) 
11. Arrange the vegetables around the meat and spoon over some braising liquid. Serve straight from the ‘Sublime’ Braiser. 

Tip: Add fresh herbs like thyme and a sliced hot pepper just before serving. 

*Alcohol should be consumed in moderation