Preheat the oven to 160˚C.
Heat a large ovenproof pan, over high heat with a little oil and add in the meat.
Sear the meat for 2-3 minutes. Add the vegetables and continue to sauté on a low heat for 4-5 minutes until they are beginning to soften.
Next, add in the plain flour, tomato purée, and use this to dry up any juices that are on the pan.
Stir the red pesto, red wine and stock. Season well.
Bring to the boil and add the lid to simmer. Reduce the heat to low and simmer for 90-120 minutes or Transfer in the oven and braise until the beef is cooked through and tender.
In the meantime, place the potatoes in a saucepan of salted water. Place over medium heat and simmer for 25-30 minutes until softened when pierced. Drain the water and keep warm until needed.
Remove from the heat and layer the crushed boiled potatoes over the stew. Add some butter and season with salt and pepper.