You can double up veg with the veg in my 'supermodel soup' recipe to save prep time and cash.
It is actually quite low-fat but tastes very hearty. Stewing steak is also called braising steak or casserole steak. Basically tougher/cheaper cuts of beef: using these enables me to buy nice, aged, free-range meat affordably as I resent paying for the water they inject into the cheap stuff to add weight.
This takes a while but can be ignored for most of the cooking time. You can just do other stuff and it isn't a disaster if it is left in too long.
Pre-heat the over to 160 (gas mark 4 or 3 depending on the temper of your oven), basically a medium/low.
Chop your veg (including the potato) and cut your beef into portions.
Put it into the casserole dish.
Sprinkle over the dried veg. This is what it looks like (you find it by the pulses and dried onions in the supermarket).
Add your seasonings to the casserole. Dab on the mustard, with the other stuff just sprinkle.
Pour over your stock, give it a stir.
Put in (tightly covered) in the oven for THREE HOURS. You could make it FOUR if you want! The good news is you pretty much ignore it as it cooks.
If you want a thicker gravy, mix cornflour and cold water, add this and stir it in during the last 20 min of cooking.
Once done, it may be eaten as 'a meal in itself' with bread.
It keeps up to 4 days in a cold fridge and is actually nicer for being chilled overnight! I think the flavours blend and settle. So it is ideal for making on Sunday alongside a roast then heating after work during the week.