Preheat oven to 150C.

Season the beef with salt and pepper. Heat the oil in a large, heavy-based, ovenproof casserole over a moderate to high heat. Brown the beef on all sides, about 5 minutes. Remove the beef and set aside. Add the onion, garlic and carrots to the pan and sauté gently for another 5 to 10 minutes until the vegetables have softened. Add the wine, simmering for 5 to 10 minutes more, until the liquid has reduced by about half, stirring and scraping the bottom of the pan to deglaze.

Return the beef to the pan. Add the stock, passata, tomato paste, bay leaves and thyme. Cover with a lid and cook for 3 to 3 ½ hours until the beef falls apart, turning occasionally to ensure it is well coated with sauce, and adding a little water if the sauce starts to look too dry.

Remove and discard the bay leaves and thyme sprigs. Take out the beef and shred with two forks, returning the shredded meat to the pan. Adjust seasoning and stir to combine.

Serve with pappardelle pasta or buttered polenta, topped with freshly grated parmesan. Delicious with a glass of Wolf Blass Silver Label Shiraz.