Dust slices of braising beef with seasoned flour and brown on both sides in hot olive oil.
Transfer to a casserole dish. Fry a chopped onion, a crushed clove of garlic and some carrots
cut into chunks until the onion starts to soften, then add a glass each of red wine and beef stock
and a bay leaf. Bring to a boil and pour over the beef. Cover the casserole and bake in a 170°C oven
for about 90 minutes, until the beef is nice and tender. Serve with mashed potatoes and a green veg.