Instructions

• Heat the oven to 320°F (160°C).
• Rub the beef with 1 teaspoon of olive oil and season with salt and pepper. Heat a large ovenproof casserole dish on the stove top, and brown the beef all over for about 10 minutes.
• Meanwhile, heat another 2 teaspoons of olive oil in a skillet and cook the carrots and celery for 10 minutes until lightly golden.
• Remove the beef from the casserole dish, onto a plate. Pour in the beef broth and white wine vinegar, and return the beef to the casserole. Now add the carrots, celery and bay leaves. Cover the casserole with a lid and cook in the oven for 2 hours turning the beef halfway through cooking.
• Heat the remaining tablespoon of olive oil in the same skillet and add in the onions, thyme and season with salt and pepper. Cover and bring to a gentle simmer, cooking for 20 minutes until the onions have softened. Remove the lid, turn up the heat, add the butter and coconut sugar, and let the onions caramelize to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef has finished cooking, remove the beef and the carrots from the casserole dish and set aside. Reheat the onion pan, stir in the flour and cook for 1 minute. Whisk the onions into the beefy juices in the casserole, to make a thick onion gravy. Check for taste and season with salt and pepper if necessary. Add the beef and carrots back to the casserole and serve.