Try thick slices of shin beef. Coat them in flour, fry them off and pop them into a casserole dish. Then fry off plenty of chopped onion, garlic, sliced carrot and celery. Add these to the casserole. Pour over a glass of red wine and just enough beef stock to cover. Now you add a " flavour bomb "..... try a teasoon of back olive tapenade, a handful of grated parmesan, a dessert spoon of sundried tomato paste, a drizzle of good quality balsamic and a teaspoon of sugar. Cook on a low heat for two or three hours and serve with mash and greens. Yum.
P.S. Don't forget plenty of back pepper,