Instructions

1. Season the beef with the salt.
2. Heat the oil in a large non-stick casserole dish and brown the beef all over for a few minutes.
3. Meanwhile, cut the onion into wedges, slice the garlic and celery. Preheat the oven to 160°C.
4. Transfer the beef to a plate and add the onion & celery to the casserole dish. Stir for 3-5 minutes, then add the garlic and cook over low heat until all of them are soft.
5. Stir in the dried herbs, then the tomato purée. Add the wine and let it bubble for a couple of minutes. Add the stock and bay leaf, then bring it to the boil. Put the beef in the middle of the pan, then place the red pepper next to it.
6. Cover the dish with a lid and cook in the oven for 1 hour.
7. Remove the dish from the oven, turn the beef over and add the carrot chunks and the parsley. Cover with the lid again and return the dish to the oven for another hour or so until the beef is tender, the sauce is thick and silky.
8. Transfer the beef and carrots to a serving platter and pour the gravy around them (or into a gravy dish). Discard the parsley, bay leaf and red pepper.
9. Cut the string away from the beef before carving it into slices.
10. Serve the beef slices with the gravy and side dishes of your choice.