Heat olive oil in a large pot.

Cover the beef pieces in plain flour.

Add chopped onions.

Add shallots.

Cook for 5-8 minutes until onions are translucent.

Add sliced carrots.

Add chopped celery.

Let the veg sweat for 10 minutes. Stirring regularly.

Add beef pieces.

Cook until beef is lightly browned.

Add wine. Let it simmer and reduce about a quarter.

Add beef stock.

Add salt and rosemary.

Let it simmer for 130-2 hours. The longer you leave it on a low heat the better.

Add peas and cook for a further 20 before serving.

Serve in bowls with crusty bread.