2 carrots, thickly sliced
2 celery sticks, trimmed, sliced
3 bannana shallots or 1 medium onion, sliced
4-5 sprigs fresh thyme
1 tsp English mustard
1 bay leaf
500ml/17fl oz beef stock
sea salt and freshly ground black pepper
2 garlic cloves, crushed
3 tbsp oil
2 tbsp tomato pur茅e
1kg/2lb 2oz feather blade steak, trimmed and cut into 250g/10oz pieces
250ml/10fl oz red wine