1) Heat the oil in a large saucepan, add the beef, a few pieces at a time, until all the meat has been added, then fry over a high heat, stirring, until evenly browned. 2) Lift out of the pan with a slotted spoon and transfer to a plate. 3) Add the onion to the pan and fry, stirring, for 5 minutes or until softened and lightly browned. 4) Stir in the flour, then mix in the stock, tomato purée, vinegar, sugar, bay leaves and ginger. 5) Add the browned neat and season to taste. 6) Bring to the boil then turn down to a simmer and cook covered for 1½ hours or until the meat is cooked.