One my wife made, for a change! Coat cubed beef with seasoned flour and brown in hot oil, then decant into a deep casserole dish.
Fry chopped onions and carrots, until the onions start to go translucent, stir in a ½ Tbs flour and mix well to make a roux, add a glass
of red wine and the same amount of beef stock, bring to a boil stirring thoroughly, pour into the casserole with the beef, cover and put
into a 160°C oven for 2 hours. Stir from time to time, adding more stock if it gets too thick. Serve with buttery mashed potatoes and cabbage.