1.5 kg topside beef
225 g lardons, or thick streaky bacon cut into strips
225 g carrots, sliced
1 bay leaf
1 thyme sprig
2 parsley stalks
3 garlic cloves
225 g (2 cups) pitted black olives
400 g can chopped tomatoes
crusty bread, flageolet beans or pasta, to serve
For the marinade
120 ml (1/2 cup) extra virgin
olive oil
1 onion, sliced
4 shallots, sliced
1 celery stick, sliced
1 carrot, sliced
150 ml (2/3 cup) red wine
6 peppercorns
2 garlic cloves, sliced
1 bay leaf
1 thyme sprig
2 parsley stalks
salt

1. To make the marinade, heat the oil in a large shallow pan, add the onion, shallots, celery and carrot. Cook for 2 minutes, then lower the heat and add the red wine, pepper-corns, garlic, bay leaf, thyme and parsley stalks. Season with salt, then cover and leave to simmer gently for 15-20 minutes. Set aside.
2. Place the beef in a large glass or earthenware dish and pour over the cooled marinade. Cover the dish and leave to marinate in a cool place or in the fridge for 12 hours, turning the meat once or twice.
3. Preheat the oven to 160 C (325 F or Gas 3). Lift the meat out of the marinade and fit snugly into an ovenproof casserole. Add the lardons or bacon and carrots, along with the herbs and garlic. Strain in all the marinade. Cover the casserole with greaseproof paper, then the lid and cook in the oven for 2 1/2 hours.
4. Remove the casserole from the oven and stir in the olives and tomatoes. Re-cover the casserole, return to the oven and cook for a further 30 minutes. Serve the meat cut into thick slices, accompanied by crusty bread, beans or pasta.