First take three large piece of Steve Rawlings' excellent Dexter beef braising steak, and cut into chunks. Remove excess fat.
Place the meat in a large casserole dish (I prefer Le Creuset), and begin browning in a little olive oil. While it's cooking, chop 3 or 4 medium sized red onions and add to the mix. Leave to brown while you peel and slice 5 or 6 carrots into thick slices. Grind on a little fresh black pepper, and add a touch of sea salt.
When the meat looks sealed, add the carrots and pour on enough red wine to cover. Keep the rest of the bottle to hand. Place in an oven at about 190°C.
After an hour or so, top up the liquid with the rest of the wine.
After a further 30 minutes, add a handful of thickly sliced sliced mushrooms. Top up with the liquid with water if necessary.
Leave in the oven for a further 30 minutes to an hour.
When ready, serve with new potatoes that have been part roasted/part baked in olive oil and fresh sea salt (and fresh rosemary if you have it). You might also want to add a little purple sprouting brocolli or similar.