1. Dice the beef into bite-size pieces. Then transfer them to a large bowl and sprinkle with the plain flour. Season with a good pinch of pepper and salt. Toss well using your hands. Shake off any excess flour. Then heat a good splash of olive oil in a high non-stick pan and place it over high heat. Once the oil is hot add the diced beef.

2. Quickly sear the beef on all sides for 3 to 4 minutes. Stir continuously to prevent the beef from burning.

3. Then add the bay leaves, fresh thyme sprigs, the chopped garlic and half of the red wine. Season again with some pepper and salt.

4. Bring the beef and wine to a boil and then turn the heat low. Simmer the beef for about 90 minutes under a lid until it starts to nearly fall apart. Then turn off the heat and leave the beef to rest and cool a little in the red wine sauce of another hour.

5. Add the chopped and pitted green olives. Simmer the stew gently for another 30 minutes. Stir regularly. Add extra pepper, salt or wine (or some water) if necessary. Transfer the beef stew onto deep plates. Serve piping hot.