Instructions: Heat the oil in a saucepan.

Add the meat and brown over a high heat.

Add the onion and cook, stirring for 2-3 minutes.

Combine the soup mix and 11/4 cups water.

Add to the pan with the mustard and raisins. Bring to the boil, stirring constantly.

Cover the pan and simmer over a low heat for 1-11/2 hours or until the meat is tender.

Stir occasionally. Add extra water if necessary.

While the meat is cooking, prepare the croutons. Cut the bread into shapes using pastry cutters if available, then cook in a little butter in a frying pan until golden brown on both sides.

Serve the stew topped with the croutons.

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