Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
Start by chopping the onions and the garlic onion and celery quite thin
In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
Serve hot with rice or mash potatoes
