Rub the meat with 1 tsp of the oil and plenty of seasoning.

Heat a large flameproof casserole dish and brown the meat all over for about 10 mins.

Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

2)Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins.

Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much.

Cover and cook in the oven for 2 hrs.


3)Meanwhile, thinly slice the onions.

Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning.

Cover and cook gently for 20 mins until the onions are softened but not coloured.

Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often.

Remove the thyme sprigs, then set aside