1.

Heat the oil in the casserole over a medium-high heat. Season the beef with pepper and brown it in 2 batches (3–4 minutes per batch). Transfer to a plate.

2.

Add the bacon and cook until golden (2–3 minutes). Add it to the beef.

3.

Turn the heat to medium. Add the onion and carrots and cook until softened (5 minutes). Add a splash of water if anything starts to stick.

4.

Stir in the garlic and mushrooms and cook for 3 minutes. Add the tomato purée and cook, stirring, for 1–2 minutes.

5.

Return the beef and bacon to the pan with the Worcestershire sauce, stock, pearl barley and 250ml water, scraping up any bits from the bottom.

6.

Bring to the boil, then cover and simmer gently for 1 hour 15 minutes, stirring occasionally.

7.

Add the squash and butter beans. Cover and simmer until the beef is tender and the squash is soft (25 minutes).

8.

If you’d like a thicker gravy, mix the cornflour with 2 tbsp cold water, stir it in and simmer for 2 minutes.

9.

Stir in the spinach until wilted and serve.

10.

Slow cooker: After step 4, transfer everything except the squash, butter beans and spinach to a slow cooker. Cook on low (7–8 hours), adding the squash and beans for the last hour and the spinach just before serving. Oven method: After step 5, cover and cook in the oven at 160c (140c fan) for 1½ hours. Add the squash and beans and cook for 30 minutes more.