Sprinkle the beef with the salt and pepper.

Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in two batches for 3–5 minutes, turning with tongs (taking care not to overcrowd the pan) until it is browned all over. Set aside on a large plate.

Use ¼ cup (60 ml) of water to deglaze the pan if necessary, using your wooden spoon to scrape up any sticky bits on the bottom. Add the onion and garlic and cook, stirring, for 3–5 minutes until softened.

Stir through the tomato paste and return the beef, along with all the pooled juices on the plate, back into the pan.

Stir in the flour until it’s dissolved before adding the red wine. Stir for 1–2 minutes until it has evaporated by half.

Add the water, beef stock, thyme, bay leaf and sugar to the pan. Cover, reduce to the lowest heat setting and cook for 2 hours.

Add the carrots and potatoes to the pan, stir so they are just submerged, then cover and cook for 1 hour more.

When finished, the beef should easily pull apart with a fork. If it still feels firm, continue cooking in 20-minute intervals. Add ¼ cup (60 ml) of water if the sauce is thickening too much and catching on the bottom of the pan.

Serve with crusty bread.