Step 1

Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Step 2

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Step 3

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Step 4

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn't stick or the meat at the top dries out.

Step 5

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.