Cut the beef into 1-2cm pieces and mix it with the flour.

Preheat a cast iron pot with two tablespoons of olive oil and cook the beef for 5 minutes.

Meanwhile, peel the garlic, shallots, and carrots. Slice the garlic very thin, the carrots into 2cm pieces and the shallots in half.

Take the beef out of the pot and set aside.

Add some more olive oil to the pot and add the sliced vegetables. Cook for 5 minutes.

Meanwhile, cut the tomatoes into small cubes.

Add the beef, tomatoes and 100ml red wine to the vegetables and cook for 10 minutes.

Add the beef stock, bay leaves, dried thyme and Worcestershire sauce. Place the lid on the pot and once it cooks, lower the temperature to the lowest possible level so that the stew simmers slightly.

Cook if for 5 hours. After 1.5, 3 and 4 hours add each time 100ml red wine.

Season it with salt and pepper and serve it with mashed potatoes.