To make the stew, preheat the oven to 180C. and season the beef with salt and pepper.

Heat the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.

In the same pan fry the onion, carrots, and celery until just coloured. Stir in the tomato purée and English mustard and cook for another two minutes. Stir the 2 tablespoons of plain flour into the pan coating all the vegetables.

Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, and return the beef to the pan.

Cover with a lid and cook on the hob over a very low heat for 1½ hours.

Meanwhile, make the cobbler topping. Mix the flour, baking powder and cheddar in a bowl. Using a knife cut the cold butter into the flour mixture until it resembles bread crumbs. Add in the chopped parsley and slowly add the milk and bring the mixture together. You may not need all of the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.

Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out seven scone-sized circles. Brush the tops of the scones with some milk.

Place the scones on top of the stew. Place the stew in the oven and bake, uncovered, for 15-20 minutes until the scones are golden brown.