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Heat the oven to 160°C fan.
Toss the beef with the flour, salt and black pepper until evenly coated, then add it to a large ovenproof casserole dish.
Add the onion, celery, carrots, mushrooms and garlic.
Add the tomato purée, red wine, beef stock, Worcestershire sauce and thyme. Stir everything together well.
Cover and cook for around 2 to 2½ hours, stirring once or twice, until the beef is tender and the sauce has thickened.
For the cobblers, rub the butter into the flour and salt until it resembles breadcrumbs. Stir through the parsley, then gradually mix in enough milk to make a soft dough.
Divide into 12 pieces and shape into rounds.
Turn the oven up to 200°C fan. Sit the cobblers on top of the stew and cook uncovered for another 20 to 25 minutes until risen and golden.
Serve two cobblers each with plenty of stew and some green veg alongside.