Preheat the oven to 160°C/325F/Gas Mark 3.

Heat half the oil in an ovenproof casserole dish and seal the beef in batches, for 4 – 5 minutes until brown all over, then using a slotted spoon remove and set aside.

Add the remaining oil, onions, carrots, celery, mushrooms, garlic, herbs and cook for 3 – 4 minutes to colour.

Stir in the tomato puree, then return the beef to the casserole dish, pour in the wine and stock. Season with some salt and freshly ground black pepper. Bring to the boil and simmer for 1.30 to 2 hours covered with a lid until the beef is tender.

When the beef is cooked, remove from the oven and remove the lid.

Layer the slices of potatoes over the stew and dot the butter over. Season well with salt and pepper and add extra herbs and garlic if desired.

Return to the oven and cook for a further 20-30 minutes until the potatoes are cooked through and golden brown.

Remove from the oven and serve immediately with some salad greens.