Preheat oven to 150ºC / 300ºF / Gas Mark 2, 10 minutes before cooking. Place the beef in a bowl.
Add the onions, garlic, celery and carrots. Place the tomatoes in a bowl and cover with boiling
water. Allow to stand for 2 minutes and drain. Peel away the skins, discard the seeds and chop,
then add to the bowl with the red wine. Cover tightly and marinate in the refrigerator
Lift the marinated beef from the bowl and pat dry with absorbent kitchen paper. Heat the olive
oil in a large casserole and cook the beef until it is browned all over, then remove from the dish.
Drain the vegetables from the marinade, reserving the marinade. Add the vegetables to the casserole
and fry gently for 5 minutes, stirring occasionally, until all the vegetables are browned.
Return the beef to the casserole with the marinade, beef stock, tomato puree and mixed herbs and
season with salt and pepper. Bring to the boil, then cover and cook in the preheated oven for 3
Using a slotted spoon transfer the beef and any large vegetables to a plate and leave in a warm
place. Blend the butter and flour to form a paste. Bring the casserole juices to the boil and then
gradually stir in small spoonfuls of the paste. Cook until thickened. Serve with the sauce and a
selection of vegetables.