Put a large ovenproof pan (with a tight-fitting lid) on a high heat
Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly
Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins
Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan
Add the stock, tomato purée, and half the rosemary and parsley
Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking
Stir occasionally and add the beans with 30 mins to go
Remove the pan from the oven and heat the grill
Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden
