Step 1

Preheat the oven to 300°F/150°C.

Step 2

Season the beef with salt & pepper and coat with the flour.

Step 3

Heat the oil in a large, oven-safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).

Step 4

Remove from the pan and set aside.

Step 5

Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Step 6

Add the garlic and cook another minute.

Step 7

Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.

Step 8

Stir in the tomato paste and tomatoes and stock.  Add the parsley and salt & pepper to taste.

Step 9

Return the beef to the pan. Cover and bake for 2 hours. Add the carrots and bake another hour.