Oven: 180°C/160°C fan forced, pre-heated

Trim the beef of any excess fat, and truss the meat with kitchen string to retain its shape during cooking.

Heat a little olive oil in a Le Creuset Signature Cast Iron Oval Casserole, brown the meat on all sides, then remove from the casserole, and season well with salt and pepper.

Gently brown the vegetables in the same casserole, adding a little more oil if needed. Remove the vegetables and deglaze the pan with the red wine. Allow the wine to reduce by half, add the beef stock and return the beef to the casserole. Cover with the lid, and place in the oven for 1½ hours.

At this stage, add the browned vegetables back into the casserole, along with the rosemary, and cover with the lid once again. Roast for a further hour covered, then remove the lid for the last 45 minutes. If this stage has not browned the meat and vegetables, turn the oven up to 220°C and cook until a golden brown colour is reached.

Remove the beef and vegetables from the casserole and place them onto a large, warm plate or dish and cover with foil to allow the meat to rest.

Place the casserole back onto the hob, bring the remaining sauce and juices to a simmer and then reduce to a coating consistency.

Adjust the seasoning and place the meat and vegetables back in the casserole, garnish with fresh rosemary and serve.