Preparation
- Pat the beef dry with kitchen paper and toss in the flour and plenty of salt.
- Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.
- Pour in the stock, cover the pot with a lid and simmer gently for about 1 1/2 hours until the liquid has reduced.
- Serve with mashed potatoes or crusty bread.