Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn’t stick or the meat at the top dries out.

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.