1. Heat oil in heavy based pot over medium-high heat. Add onions and cook until lightly browned, stirring frequently. Remove from pot and set aside. Toss meat in fl our and add to pot cooking in two batches until well browned.

  2. Add garlic, carrots, celery and potatoes and cook for 2 minutes. Return the meat and onions to the pot and deglaze the pot with the Diamond Label Shiraz. Add stock and tomato puree and stir well. Add bay leaves, thyme and rosemary sprigs. Cover pot and place in a preheated oven of 160°C/325ºF for 2 - 2½ hours, or until beef is tender.

  3. To serve, stir in chopped parsley and check seasoning to taste with freshly ground black pepper and salt. Serve stew hot from the oven with slices of warm crusty bread and a hearty glass of Diamond Label Shiraz.