Directions

1. Skin the vegetables and chop into small chunks
2. Coat beef in some well-seasoned flour and brown in some olive oil with garlic, chilli and ginger frozen cubes. Set aside.
3. Fry the roughly chopped onion with some garlic in oil until soft, return beef to saucepan.
4. Add chopped vegetables and can of chopped tomatoes. Pour over 500ml beef stock. Cook over a low heat for 2 hour 40 minutes. Serve with crusty bread.