Step 1

Heat half the oil a stockpot over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.

Step 2

Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.

Step 3

Add the beef, red wine, stock, peppercorns, thyme and bay leaves to the pan. Bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.

Step 4

Transfer beef to a plate. Cover to keep warm. Increase heat to high. Boil for 15 minutes or until the sauce reduces by half.

Step 5

Thickly slice the beef across the grain. Divide mash among serving plates. Top with beef and sauce. Serve with beans.