1. Preheat the oven to 160C/320F/Gas 3.

2. Season the beef on both sides with salt and lots of freshly ground black pepper. Heat 1 T of the oil in a large heavy-based oven safe pan (use the small Denby pot). Brown the steaks over a medium-high heat for 2-3 minutes on each sides. Transfer the beef pieces to a bowl.

3. Return the pan to the stove and reduce the heat. Add the remaining oil and gently fry the shallots, celery, and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute, and add to the bowl with the meat.

4. Deglaze the pan with half the stock and allow to bubble for a few seconds, stirring constantly. Add back the meat mixture. Stir in the remaining stock and the tomato paste. Add the thyme, bay leaf, and mustard and stir until well combined. Bring to a boil and remove the dish from the heat.

5. Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender.

After cooking:

6. Transfer the meat to a plate. Strain the cooking liquid and vegetables through a sieve into a small non-stick frying pan. Press the vegetables with the bottom of a ladle to add juices to cooking liquid. Add salt and freshly ground black pepper, to taste.

7. Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick, and glossy.

8. Serve with some green vegetables and mashed potatoes.