Pot au feu
Traditionally, the French casserole 'pot-au-feu' is made using ultra cheap cuts like tongue and shin, with plenty of marrow bone thrown in for flavour. It's also a great way of making a beef roast. Beetroot will add depth of flavour but, obviously, will colour everything.
Stock (water, wine, beaf stock), carrots, parsnip, potatoe, cabbage.
May contain sulfites and wheat flour.