Place the beef pieces in a bowl, add salt and pepper and stir to season. Heat the oil in a flameproof casserole, once really hot add the beef in batches and fry until browned all over. Remove with a slotted spoon.

Lower the heat, add the onions, garlic and a little salt and pepper and fry over a medium heat until softened. Add the rosemary and vegetables and fry for a further minute or so, scraping up any bits on the bottom.

Stir in the flour and cook for a few seconds until evenly distributed. Add the wine, stirring and scraping the pan. Return the meat to the pan and add the water until the meat is almost covered.

Bring to a gentle simmer, cover and cook very slowly for 3-4 hours until the meat is tender (Or cook in the oven at 150 c/fan 130 c). Serve with mashed potatoes.