Toss the meat in flour (seasoned with salt and pepper) and seal by frying in oil in two batches. Place on a plate.

Deglaze pan with a bit of wine and tip the resulting sauce over the meat on the plate.

Saute onion, garlic and celery then add sugar to caramelise. Add tomato puree, beef stock, cinnamon and simmer a few minutes.

Put meat and stock mixture in pre-heated casserole. As soon as it starts to bubble turn down the oven and cook for three hours at a very low setting, adding prunes at about the two-hour mark.

You can also add coarsely chopped carrots if you like.