1 Preheat oven to 160Ã‚Â°C. Fry the beef in olive oil for 10 minutes, until the beef is browned all over. Stir in the onions, carrots and mushrooms and cook until softened. Pour in the red wine and bring to a oil.
2 Add the garlic, bay, cloves, thyme and stock, then fit the lid, and place in the oven. Bake for 2 hours.
3 Season with salt and pepper. Mix the flour and butter together in a small bowl, then whisk in. Simmer for 2 minutes and fold the parsley in. Serve with rice.