Step 1

Heat half the oil and half the butter in a large wide-based casserole over high heat. When hot, cook the beef, in 3 batches, for 2 minutes or until browned all over. Transfer to a bowl.

Step 2

Heat the remaining oil and butter in same pan over low heat. Add the onion, celery, garlic and carrots and cook, stirring, for 3-5 minutes until the onion is soft. Add the flour and tomato paste and cook, stirring, for a further minute. Increase the heat to high and return the beef and juices to the pan with the red wine. Cook, stirring, for 2 minutes or until wine is reduced by half.

Step 3

Reduce heat to medium-low, then add stock and tomatoes and simmer, uncovered, for 1 1/2-1 3/4 hours, stirring occasionally, until the beef is tender and sauce is thick. Stir in the oregano leaves and serve.