Step 1

Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together bay leaves, thyme and parsley with kitchen string, set aside. Toss beef in seasoned flour until well coated, shake away excess flour.

Step 2

Heat 2tsp of oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2tsp of oil and remaining beef.

Step 3

Add remaining oil to the same dish and cook the onion, carrot and celery over medium heat, 2 minutes, or until browned lightly. Add garlic and cook, stirring, 1 minute, or until garlic is aromatic.

Step 4

Add wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.

Step 5

Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni, stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.