Heat oven to 160C/140C fan/gas 3 and build the kettle on.
Set 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 total thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften for 10 minutes, then bound in 2 tbsp easy flour till it doesn’t stare dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled crimson meat inventory cubes.
Gradually bound in 600ml hot water, then tip in 850g stewing crimson meat and bring to a light simmer.
Duvet and build in the oven for 2hrs 30 minutes, then exclaim and cook dinner for 30minutes – 1hr extra till the meat is de facto soft and the sauce is thickened.
Garnish with the picked leaves of the final thyme sprig.