2 cups chunky diced beef (I used Rump Steak).
1 large roughly diced onion.
6 cloves garlic, whole.
1 cup brocoli
2 medium carrots
2 medium potatoes
1 cup tomato paste/chopped peeled tomatoes
1 1/2- 2 cups cheap red wine.
1 pack (serves 4 people) of gravy mix OR beef stock.
Cooking:
Cook the onions in a little oil until clear and add the garlic for a minute. Coat the diced meat in season flour (Tuscan spice, rock salt and pepper works well) and add to the fry-pan for about a minute. 3/4 of the red wine to the mix and simmer for a few minutes. Add the gravy/beef stock and let it bubble while you cut the veges. Save the broccoli until 5 mins before serving as it doesn't take long to cook.
Depending on how long you're planning on letting the casserole simmer you may want to par boil the potatoes and carrots for 5 mins. Let the casserole cook on a low heat for at least an hour, checking it every 10-20 minutes. Add the red wine and broccoli 5 mins before serving. If you're cooking in a pot/fry-pan you'll probably find the sauce to thick so add water to stop it sticking (it should be fine in a crockpot). Season with salt, pepper and rosemary/oregano if you have some!
-Serves 5 light eaters or 3 hungry guys!
The finished product.
Served with homemade 1-Day bread.
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