Remove the beef from the fridge at least 30 minutes before cooking. Season with salt and pepper.

Preheat the oven to 160C / gas mark 3

Peel and cut up the three onions along with the garlic

Heat the oil into a large casserole dish and sear the meat for around 4-5 minutes. Be sure to to turn the beef regularly to achieve a golden brown colour all over the meat. Once browned, remove the beef and put on a plate

In the pan that you seared the beef in, fry the onions and the garlic until soft - around 2 -3 minutes.

Meanwhile, using kitchen string, take the rosemary and the thyme and tie them into a small bouquet garni.

Stir the red wine, beef stock and tomato puree into the pan with the onions and garlic. Add the bouquet garni and bring to the boil. 

Add the beef to the dish and put the lid on. Transfer to the pre heated oven.

Cook in the oven for 3 to 3 and a half hours. It is important to turn the beef in the liquid around half way through cooking. 

Once the cooking is complete, simply remove from the pan and cover with tin foil and allow to rest for 20 to 30 minutes before carving. 

The liquid that is left makes a wonderful gravy infused with beef flavours, red wine, stock and herbs. If the liquid is too thin, add some cornflower to thicken. It is best to make a paste using cold water and then add to the pot. This will thicken it up nicely to make the most delicious gravy

Whilst waiting to carve the beef, there is the perfect amount of time to cook some Yorkshire puddings for your dinner