Dice the onion and peel and dice the carrots. Peel the garlic and slice it. Slice the celery stick.

Place the beef in a Dutch Oven, or heavy-based pot with a well-fitting lid.

Add all the other ingredients, including the wine to the pot.

Bring to a simmer on the stove-top, then put the lid on the pot.  Leave it to simmer on a medium-law heat for 2 1/2 hours. Turn the meat over two or three times during the cooking process.

Remove the lid and continue to let the roast simmer for another 30 minutes to allow the liquid to decrease in volume.

Remove the roast and let it cool.  When it is cool, cut it into thin slices, about 0.5 cm (1/4 inch thick).  This is easier to do with an electric knife, but if you don't have one, use a very sharp meat knife, or cut them more thickly.

You can leave the wine sauce chunky, or if you prefer it to be smooth, blend it using a food processor.

Layer the meat in a stain-proof container with a lid, and pour the sauce over the top of it.  make sure all the slices are covered.

Close the container and place it in the fridge overnight, and up to three days.  This allows the flavours of the sauce to sink into the roast.

To serve, heat in the microwave, or gently in a pot of the stove-top.