Firstly, cut Beef into pieces and marinate in half the bottle of red wine, salt & pepper, a couple of garlic cloves crushed and a twig of rosemary and thyme overnight in the fridge.
Next day, drain the beef dry. Fry to achieve a colour on all sides in the olive oil then put these in a dutch oven pot or similar.
In the same oil (or add more if necessary) fry the onions, carrots, celery stalks, leek and 4 crushed garlic cloves.
Put these vegetables in with the Beef. Boil the marinade together with another half bottle of french red wine and flame to remove the alcohol. Reduce this by 2/3rd and add this to the Dutch Oven.
Make up a beef stock of approx 500ml with the 4 stock cubes or stock pots and add this to the Dutch oven together with a sprig of rosemary and thyme. Bring to the boil on the stove and add the tomato ketchup or tomato puree, transfer to the oven for 3 1/2 hours at 150 degrees.
After the beef is tender, sieve the vegetables from the liquid and then reduce this to the desired sauce consistency.
Serve with mashed potatoes and fresh vegetables for a simple dish or for something slightly ambitious serve with a fondant potato, caramelised shallot, heritage carrot and cauliflower puree.