Cut the veal off the bone and make the veal stock below. Cut the rib eye into small cubes, discarding the fat.
Cover the cubed veal pieces and rib eye with the wine and marinate for 3 hours.
Put sachet ingredients into a piece of cheesecloth. Prepare vegetables.
After three hours, remove meat from wine. Reserve wine and reduce in sauce pan with salt and pepper. Set aside.
Add olive oil to large pot or dutch oven. Sear meat on both sides. Remove and set aside, reserving enough fat in pot to saute the vegetables.
Add onion, celery and carrots and saute for four minutes. Add in tomato paste. Cook for two minutes and add meat. Sprinkle in the flour and cook until four is dissolved. Add wine, veal stock and sachet.
Cover and simmer very low for two hours. Season to taste.Put stew into baking pan.
Top with mashed potatoes and manchego cheese.
Bake at 400 degrees, on top rack for 15 minutes or until cheese is bubbling.