Remove from pan. Place to one side.
Drain the remaining oil from the pan and lightly fry some roughly chopped vegtables, garlic and thyme.
Place all the ingredients into a deep, lidded ovenproof container, cover the meat with red wine and stock.
Cook at about 160C for at least 4-5 hours, occasionally checking levels of liquid.
When the meat is soft (almost breaking up) it is ready.
Remove from oven and put the beef on one side.
Pass the stock through a sieve, season and reduce to make the sauce.