Season 2 tbsp flour with cracked salt and pepper. Toss your diced braising steak in the seasoned flour.
Heat 2 tbsp of vegetable oil in a large heavy based pan. Add half your diced beef and fry evenly on all sides until browned. Remove into a dish. Brown the second batch of beef, then add that to the dish while you move on to the veg.
Add 1 tbsp of oil to the pan. Add the onions and fry gently for 5 minutes stirring so they don’t brown too much. Remember, this is your stew – this is the time to add extra veg, like mushrooms, chopped celery and carrots if you wish.
Then return the beef to the pan and add the wine. Bring to the boil, stirring to scrape up the cooked bits and juices. Add your hot beef stock and return to the boil.
If cooking on the hob, reduce the heat, cover tightly with a lid and cook at a gentle simmer for 1 1⁄2 hours until the beef is tender.
If cooking in the oven, cover and cook on 160 for 1 1⁄2 hours until the beef is tender.