Organic Beef & Butternut Squash Stew

WHAT YOU'LL NEED

• 2 tbsp olive oil
• 500 g diced casserole beef steak cut into 2.5cm pieces
• 10 g flour
• 1/2 teaspoon English mustard
• 1 large onion
• 1 large celery stick
• 75 g carrots
• 2 cloves garlic
• 300 g mushrooms sliced
• 500 g butternut squash
• 400 g tinned white beans drained (optional)
• 400 g canned chopped tomatoes
• 1 bay leaf
• 3 thyme stems trimmed
• 3 rosemary stems trimmed
• 1/2 tablespoon Worcestershire sauce (optional)
• pepper
• 300 ml Knorr Organic Beef Liquid Stock