3 carrots, scrubbed and cut into large pieces
4 sticks celery, cut into large pieces
2 garlic cloves, finely sliced
2 onions, cut into chunks
2 sprigs fresh parsley
2 tbsp finely chopped flatleaf parsley
3 sprigs fresh thyme
1 tsp plain flour
200g/7oz plain flour, plus extra for dusting
1 tsp redcurrant jelly
1½ tsp baking powder
1 bay leaf
500ml/18fl oz beef stock
sea salt and freshly ground black pepper
1 tbsp tomato purée
2 tbsp vegetable oil
25g/1oz butter
100²µ/3½´Ç³ú suet, shredded
1kg/2lb 4oz silverside beef, cut into large pieces
300ml/10½fl oz red wine