Toss your meat chunks in seasoned flour, brown your meat in a hot le creuset casserole, remove once all the pieces are chestnut coloured. Fry off two large sliced onions and two cloves of garlic until they are soft, toss meat back in, along with a whole bottle of red wine, some bay leaves, a good grind of pepper, and some mixed herbs, maybe a pink peppercorn or two (if I have them).
Add some boiling water to cover and bring to the simmer, put it in the oven for three hours at 170c, then add small potatoes cut in halves and some carrots sliced. Leave in the over for another hour.
Remove, serve with home made bread to soak up the juices.
If you want you can add a dozen skinned shallots instead of the sliced onion, they cook into small sweet bundles of tasty onionness that explode in your mouth.
You can also add mushrooms if you have any laying around in the fridge.
It’s not fancy, and it’s a bodge together of a number of half forgotten recipes but it is bloody tasty.