Pre-heat the oven to 160 degrees. Heat the sunflower oil in a large casserole dish over a medium-high heat. Season the beef then sear in batches until golden all over. Remove to a plate and reserve to one side. Add the onion and carrots to the pan and saute for 5-6 minutes, stirring occasionally. Remove the peeled onions, but keep the rest of the vegetables in the pan. Add the beef back to the dish and sprinkle the flour on top. Pour in the beef stock and red wine, then follow with the parsley stalks and bay leaf. Bring to the boil, then cover and transfer to the oven to finish cooking for 2 1/2 hours. After 2 1/2 hours the beef should be almost done; add the onions to the dish and cook for a further 30 minutes at which point the stew will be ready. Remove and adjust the seasoning if necessary. Garnish with parsley leaves and serve straight from the dish with the drained anchovy fillets alongside.
