Place the beef in a bowl and toss in flour. Preheat oven to 170⁰C
Add 2 tsp of oil to a large casserole dish over high heat, add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside.
Add the remaining oil and the onion, carrots and mushrooms to the casserole dish. Cook, stirring for 3 minutes or until lightly coloured. Add the red wine, beef stock and beef to the dish and bring to the boil.
Cover and cook in the oven for 2 hours or until the meat is tender. Add the zucchini for the final 20 minutes of cooking time.
Serve with mashed potato, lemon zest and chopped parsley.
