Preheat the oven to 160°C.

Roll the beef in seasoned flour.

Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches.

Transfer beef to an ovenproof casserole dish as you go.

Lower the heat and add another dash of oil to the pan.

Add the onion and cook until soft, then add the pumpkin and carrot slices.

Pour in the red wine and allow to bubble and reduce slightly.

Add the stock and tomatoes and stir well. Season.

Add to the casserole dish with the bay leaf.

Cover meat with a piece of baking paper, cut to fit.

Cover with lid and cook for 2½ hours, until the beef is tender.

Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste).

Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.