Season the beef with salt and pepper. Heat the oil in a casserole pan and brown the beef in batches until well coloured. Remove with a slotted spoon.
Add the onion and fry gently for a few minutes until soft. Next add the carrot and fry for a few minutes before adding the celery and doing the same. When the vegetables are soft and slightly coloured, add the garlic and fry off for a minute or two.
Return the beef to the pan, turn up the heat and then add the wine. Allow to bubble off for a few minutes making sure you scrape all the good beefy bits from the bottom of the pan.
Add the tomatoes, thyme, puree and stock. Bring to the boil, cover and simmer gently for 1 and a half-2 hours or until the beef is tender. Check for seasoning and adjust as necessary. Cook uncovered for the last 20 minutes for a thicker gravy.
To serve, sprinkle over the parsley and serve with roast or saute potatoes and vegetables of your choice.