Ingredients

• 600g casserole/stewing beef, diced
• 1 onion
• 1 tin of chopped tomatoes
• 1 or 2 beef stock cubes – this will depend on how much stock each cube usually makes. If the packet says you would make around 200-250ml then use two and if it’s a 400-500ml cube, use one.
• 400ml boiled water
• 1-2tbsp red wine
• Sprinkle of dry basil
• Sprinkle of dry rosemary
• Tomato puree (about 1/3 of a tube)

Method

• Preheat your oven to 170C/150C Fan
• Heat a large frying pan on a medium heat with some olive oil.
• Chop the onion and fry until soft.
• Add crushed garlic and stir for a few minutes, taking care not to brown the garlic.
• Pour the chopped tomatoes in and bring to a simmer.
• Add the stock cube and half the water. Stir until the stock has dissolved.
• Add the basil, rosemary and puree and stir.
• Leave to simmer until it thickens then add the rest of the water and the wine.
• Simmer the sauce so that it thickens again.
• Brown the meat in a hot frying pan and then add it to the sauce. Stir it all in and then transfer it to an oven dish.
• Cover with foil and cook for around 3 hours, stirring it half way through.
• Towards the end, it may still be too thin, so you can either remove the foil and let it thicken in the oven or reduce the sauce in a frying pan.