First, prepare the vegetables. Peel and chop the onion, dice the sticks of celery after giving them a good wash, then peel and dice the carrots, potato and swede into pieces of roughly the same size. You may also want to add or substitute turnips, parsnips and other root veg.

Put all of the vegetables into a large pan with the gluten-free stock and Henderson’s Relish.

Cut the stewing beef into nice large chunks. You can use any cut that results in a lovely tender meat, including chuck, short rib with the bone in, oxtail or cross-cut shanks, but brisket and feather blade both work very nicely here.

Place a separate pan on a medium heat and fry the beef in the oil and butter until it is nicely browned. Add this to the pan of vegetables and gluten-free stock, give everything a good stir and bring it up to the boil.

Turn the heat down and then simmer the ash for around 2 hours or until the beef is tender. Serve with mashed potato or simply enjoy a big bowl on its own.

Preparation time: 15 minutes

Cooking time: 2 hours