onion, peeled and quartered
1Pat the meat dry, sprinkle with salt and pepper.
2Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat.
3Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes.
4Stir in the flour, then add the wine and broth.
5Replace the meat in the casserole, add the thyme, cover and cook over low heat until meat is tender, about one hour.
6When the meat is tender, remove it from the pot and strain the sauce.
7Discard vegetables and slice the meat and arrange on a platter.
8Serve the sauce separately.