2) Heat the oil in large cast iron casserole over a high heat for a couple of minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate.
3) Lower the heat to medium and saute the onions, garlic and carrots for 5 minutes. Add the stock, wine, honey and thyme, stir to combine, and then add the meat back to the casserole.
4) Cover the casserole and transfer to the oven. Bake for 2 hours, turning the meat over twice.
5) Add the potatoes to the casserole and cook, uncovered, for another 30-45 minutes longer until both the potatoes and the meat are fork-tender.
Slice the beef and serve with the vegetables and gravy.