1. Heat the oven to 160°C/320°F. Season the beef with salt and pepper, heat half of the olive oil over a medium high heat in an oven safe pot and brown the beef all over. Drain the beef in a colander to remove the fat.
2. Wipe out the pot with kitchen roll then add the rest of the olive oil and the onion, carrot and garlic. Season well and cook over a low heat until softened, about 10 minutes.
3. Add the tomato puree and stir to coat then pour in the wine, thyme, bay leaf, tomatoes and stock. Season again then add the beef back to the pot. Cover and put in the oven for 2 and a half hours checking occasionally to make sure it's not getting too dry. Remove the lid and cook for another 30 minutes.
4. Once the cooking time has finished you should be able to shred the beef with forks. Shred and serve over polenta or pasta.