Chop the onion, carrot and celery into fine dice. Crush the garlic. Grate or pare the lemon zest. Chop the tomatoes.
Fry the vegetables and garlic in 1 tablespoon of the olive oil and cook for 5-10 minutes without colouring. Place them in a deep casserole.
Fry the pieces of beef in a little oil until browned and place on top of the vegetables. Deglaze the pan with the white wine and add the chopped tomatoes with the rest of the ingredients. Taste the liquid and if it is too acidic add a pinch of sugar.
Pour this mixture over the beef and cook in a low oven 140C (275F, Gas mark 1) for 3-4 hours until the meat is tender. Add more water or a little red wine if the sauce has reduced down too much after the cooking. Delicious served with rice.