I did it at mark 2 for about erm...4 hours I think!
This is roughly what I did
Pre heated the oven
seasoned some flour with salt, pepper and paprika, rolled the diced casserole beef (about half a pound I think) in the flour before browning in a pan with some sunflower oil.
Transferred to a casserole dish and covered with (cheat!) a bag of ready made knorr beef stock, a splash of red wine and a dash of lea and perrins - bunged in oven, covered.
sauteed an onion, 2 cloves garlic, 2 chopped carrots and a handful of chopped mushrooms until onions are soft - add to casserole.
peeled and chopped 3 medium potatoes and left them in water until about an hour before serving then add to casserole, stir in and uncover before cooking for another hour.
The potatoes on top were half out of the 'gravy' but because I had mixed then in first they were coated and sort of 'roasted' a little on top.
It was yummy! We served with a big thick slice of 'uncut' bread and butter and I had a glass of the wine (Barcelino from Aldi and rather nice)
Enough for 2 adults and 2 small kids or 3 adults if you are having another course!