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Trim the meat of excess fat and cut the meat into even sized chunks.
Place the flour on a plate and stir in the salt and pepper. Roll the meat in the flour.
Heat the oil in a large flameproof casserole until really hot.
Add the meat and fry until browned and caramelized on all sides (You may need to do this in 2 batches, don’t add too much meat at once or you will lower the heat and the meat will stew rather than brown.)
Remove the meat from the pan and set aside.
Add the onions, bacon lardons and carrots to the pan. Fry over a low heat for 5 minutes until the onions are tender and golden.
Add the garlic and herbs and cook for 1 minute.
Gradually pour on the red wine and stock, stirring until thickened.
Return the meat to the pan and bring to the boil.
Cover with a tight fitting lid and simmer on a low heat for 1-2 hours or place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until meltingly tender.