Place the diced beef into a bowl. Season the flour and toss the beef in it then set aside.
In a heavy casserole dish heat one of the tablespoons of oil, fry your onions until just starting to colour. Add the celery for the last 3/4 minutes then remove from the heat and pop in a separate dish for now.
If you need more olive oil, add it to the casserole dish. Then brown the beef. You may need to turn the heat up. When browned add the onions and celery back into the dish as well as the thyme, tomato puree, Worcestershire sauce, chopped tomatoes, dijon mustard and garlic. Add your seasoning.
Wait for everything to come to the boil then put into the oven 20 mins then turn down the heat to 140C. Cover and leave in the oven for 2.5 hours. This is a really flexible part of the cooking: feel free to cook for longer, or cool and re-heat. It will be even better.
When ready to serve, stir through the cherry tomatoes. I like it with some mash and extra veggies, but you can use rice instead of mash, and it will soak up all that lovely gravy.
Try adding other seasonal vegetables towards the end to boost your 5-a-day.
If you prefer the gravy a little thicker, you can loosen the lid in the oven so more evaporates, or ladle some into a saucepan to reduce it before serving.
This freezes really well so it is well worth making a double batch.
Hi! I'm Lucinda Miller. Why not have a look at my new healthy cookbook, The Good Stuff?