Try this truly British dish and you will not remain indifferent!

Cut the beef into large chunks and place in a bowl with red wine, crushed garlic and bay leaf. Place in the refrigerator to marinate overnight. In the morning, preheat the oven to 150C.

Mix a tablespoon of flour and a tablespoon of ground black pepper. Remove the beef from the marinade (save the marinade), lightly press the meat with a towel to remove excess marinade and roll each piece in a mixture of flour and pepper.

Heat 2 tablespoons olive oil in a heavy saucepan and cook the meat until golden brown, 5 to 7 minutes, turning the meat to ensure the crust forms evenly on all sides. Remove from heat.

Heat 2 tablespoons of oil in a large saucepan and add onion, carrot, mushrooms and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and cook for another 2 minutes.

Then put the vegetables on top of the meat, add bay leaf, black peppercorns. Set aside.

Add 2 1/2 cups of the remaining marinade to the empty pan and bring to a boil over high heat. Cook the sauce, stirring to prevent burning, for about 5 minutes.

Add chicken broth, rosemary sprig, chopped sun-dried tomatoes (tomato paste can be substituted), Worcestershire sauce, 1 tablespoon salt, 2 teaspoons ground black pepper, bring to a boil and cook, stirring, for 5 minutes.

Then pour the sauce into a saucepan with meat and vegetables. Put it in the oven. The meat should cook for about two hours. Halfway through the cooking, stir the roast and add green peas. If the sauce boils vigorously, reduce the heat in the oven.