1. Using spray oil, heat saucepan, add onions bay leaves & thyme sprigs fry over medium heat approx. 5-6 mins.
2. When onions have browned add steak & stir-fry until starts to colour.
3. Pour in wine, deglaze the brown sticky bits from bottom pan let bubble briefly.
4. Lower heat, sprinkle in flour & mustard powder, stir for 1 minute.
5. Meat should be coated in thick, rich sauce.
6. Add tinned tomatoes.
7. Stir in stock, bring to boil.
8. Tip in carrots, squash & mushrooms.
9. Lower heat, cover & cook on low heat for 1hr 40 mins. 
10. Season as necessary

Heat oven to 160 / gas

Make Dumplings:- 

1. Put flour, mustard powder , salt & pepper into a bowl.
2. Add spring onions & parsley, then add milk & olive oil to mix, add few drops water if necessary to make into a sticky dough.
3. Divide into 8 & lightly make into balls.
4. Transfer casserole into a casserole dish.
5. Sit dumplings on top & press into gravy to slightly submerge.
6. Cook about 20 mins until dumplings risen & golden on top.