Dust chunks of stewing beef in seasoned flour and brown all over in olive oil. Transfer to a casserole dish and set aside.
Fry a chopped onion with a crushed clove of garlic for a few minutes, until softened, then add carrots cut into 2 cm chunks
and fry for another couple of minutes. Season with freshly-ground black pepper. Tip in a glass of red wine and a similar
amount of beef stock, add a bayleaf or two, bring to a simmer and pour over the beef in the casserole. Cover and cook in
a 170°C oven for about 90 minutes, until the beef is nice and tender. Remove the bayleaves and serve garnished with chopped
parsley, accompanied with mashed potato and a green veg.