1

Mist a deep, large flameproof casserole or heavy pot (about 7-8 litres) with cooking spray and set over a medium-high heat. Add the beef in 2-4 batches depending on the size of your pot, making sure not to crowd the pot, and cook for 6 minutes, turning halfway through, until browned. Transfer the beef to a bowl.

2

Mist the same pot with more cooking spray. Add the onions, celery and garlic and cook, stirring often, for 2 minutes until the veg starts to soften.

3

Reserve 75ml of the stock, then pour the rest into the pan, scraping the bottom of the pan to loosen any browned bits. Stir in the beef, carrots, thyme and bay leaves, season to taste, and bring to a boil over a high heat. Reduce the heat to low, then cover and simmer for 45 minutes, stirring occasionally.

4

Stir in the turnips and mushrooms. Cover and simmer for 35-45 minutes until the beef and vegetables are tender. In a small bowl, whisk the flour with the reserved stock. Stir the flour mixture and mustard into the stew and simmer for 2 minutes until slightly thickened, then serve.