Pre-heat the oven to 150°C.
Heat most of the sunflower oil in a large, heavy-based casserole dish over a moderate heat until hot. Season the beef, then seal well on all sides until golden brown in colour. Remove from the pan then add the carrots, onion and garlic to the dish, stirring well and adding a little more sunflower oil if necessary.
Reduce the heat a little and let the vegetables soften, stirring occasionally, for 6-7 minutes. Add the tomato puree to the dish and the flour and stir well, allowing it to cook for a further minute or so. Add the beef back to the dish then cover with the white wine and beef stock. Bring to the boil, then add the bouquet garni.
Cover with a lid and transfer to the oven too cook gently for about 2 hours until the beef is tender and starting to break apart. Remove from the oven and discard the bouquet garni. Adjust the seasoning as necessary then spoon onto serving plates.
Garnish with chive stalks and a sprig of parsley leaves before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.