Preheat oven to 150°C / 130°C fan forced
Heat a splash of olive oil in a Dutch oven
Season meat on all sides with salt and pepper (be generous) and sear beef all sides. Put aside
Add a little more oil if required & gently sauté onion and garlic
Add wine to deglaze
Transfer beef back, add stock and tomatoes, stir
Leave lid slightly ajar and cook 3 ¼ - 4 hours, stirring occasionally
Taste & adjust seasoning
Serve over pappardelle or couscous
Top with Italian parsley & fresh grated parmesan