Heat oven to 160C/140C fan/gas 3 and put the kettle on.

Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Garnish with the picked leaves of the remaining thyme sprig.