Leave to cook on low for 4-5 hours until the beef is tender and the vegetables become soft and velvety.

Heat the oven to 140°C/120°C fan/gas 1.

Heat a glug of oil in a casserole (one with a lid) over a medium heat. Add the onions, carrots and celery and fry for 8-10 minutes until softened. Add the mushrooms and garlic and fry for 4 min more, stirring occasionally.

Meanwhile, heat a glug of oil in a frying pan over a medium-high heat. In a bowl, toss the beef with the flour, mustard powder and salt and pepper. Brown the beef in 2-3 batches, then add to the casserole with the tomato purée and ale. Stir well and bubble over a high heat for 2-3 min. Pour in the stock and Worcestershire sauce and add the bay leaves. Bring to the boil, cover, put in the oven and cook for 4½-5 hours.

Check the beef is tender (it should fall apart easily when prodded with a fork) taste and season with salt and pepper.

Serve with seasonal potatoes.

Enjoy!