Heat the oil in a large frying pan, cook the chopped garlic cloves until they have a slight colour and have started to soften, remove from the pan and season the beef using the same pan seal the outside of the joint.
Roughly chop the onions and the carrots, put these in the base of a deep oven proof dish along with the garlic, and place the beef so it is sitting on top of the veg.
Mix the tomato puree with the coffee and spread it over the top of the beef, fill the dish with the stout, as full as you can, ideally to cover the joint if you can.
Put on the lid, if the beef is touching the lid it might be an idea to put a bit of foil between the beef and the lid to avoid the top of the joint burning. Put the dish in the oven for around 4 hours for rare to medium, 4 ½ hrs for medium and 5 for well done.
While the beef is resting, pour the juices out of the pot into a food processor and blitz it all together until you have smooth gravy. If you think that your gravy needs some thickening or just a little more depth of flavour try adding some Bovril and season to taste.
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