Instructions

1. Preheat oven to 150°C.
2. Rub the beef all over with about a Tbsp of oil and season well then brown it thoroughly for about 10 minutes over a medium heat in a flameproof casserole on the hob.
3. At the same time as the meat is browning, put 2 Tbsp of oil into a frying pan and fry the carrots & celery for about 10 minutes as well until they're golden.
4. Take out the joint; pour the wine into the hot casserole, boil for a couple of minutes then add the stock. Put back the beef and surround it with carrot, celery & bay leaves. Put in in the middle of the oven with the lid on for 2 hours, turning the joint halfway through the cooking.
5. Reheat the frying pan. Add another 1 Tbsp oil then stir in the onions and thyme, with more seasoning to taste. Cover and allow to simmer gently for about 20 minutes then turn up the heat while adding the sugar and butter. Stir frequently until they caramelise to a deep brown colour then turn off the heat & remove the herb sprigs.
6. A few minutes before taking the casserole out of the oven, reheat the frying pan, add the cornflour to the onions and stir well for a minute or so. Take the beef out of the casserole onto a carving plate, and the carrots into a serving dish. Stir the onions into the casserole juices, and heat up again on the hob to thicken into a wonderful gravy. Enjoy!