Heat oven to 160C fan. Put the kettle on.

Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole dish with 1 tbsp oil and the butter.

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

Soften for 10 mins, then stir in the flour until it doesn't look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

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.