A French style beef stew, but with a little more than the Anglo-Saxon style.
Tip the beef into a large bowl with the thyme, wine and some pepper, then cover and leave in the fridge overnight.
Strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches. When all the meat is browned, pour a little wine into the empty frying pan to release any caramelized bits from the pan.
Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to color. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hours until the meat is really tender. Cool.
Will keep in freezer for up to 3 months.