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margie
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Start by putting a large pan or casserole dish on the hob with a good glug of olive oil or butter.
Finely dice the vegetables and fry gently until they have softened and started to turn golden.
Whilst the vegetables are cooking, pour a large glug of olive oil into a frying pan and place on a high heat.
Dust your cubed beef with seasoned flour and fry in batches until crusty and caramelised.
Once the beef has been cooked, pour in some brandy to de-glaze the pan.
Tip all the juices and beef into the dish with the cooked vegetables.
Pour in the wine, beef stock and add the mustard, bring to the boil and then leave to simmer for at least 1 ½ hours.
Add more liquid if it looks like it is drying out.