Heat oil in pan, add sliced onions, celery, and diced carrots. Cook until softened then add the diced stewing beef, and cook until browned. Add a couple of cloves of garlic and a teaspoon of cinnamon.
Add a beef stock cube to 500ml boiling water and then add to the pan along with some tomato purée and chopped celery stalks. Put a lid on and simmer for about an hour then take the lid off and continue to simmer until the meat is tender.
Either serve with kale and swede mash on the side or you can turn it into a pie by putting in a dish and topping with mash.