Ingredients: 

500g Onions
1kg Beef forequarter, flank, chuck etc
2 Red Peppers, chopped and deseeded
1 Lage Aubergine cut into chunks
120g Sun Blush Tomatoes
500g chopped tomatoes, deseeded and skinned
500g Red wine
3 cloves garlic
1 x 2" sprig of rosemary
salt and black pepper

Method:

1. Chop the onions and cook gently in olive oil.
2. Cut the beef into manageable pieces and add to the onions, turn the heat up under the pan and cook until the meat is browned and sealed.
3. Deseed and chop the peppers and add to the pan, peel the garlic and add to the pan whole.
4. Cut the Aubergine into 2 cm chunks, add to the pan.
5. Peel the tomatoes and seed, chop into small chunks and mix with the sunblush tomatoes.
6. Add the wine and rosemary and boil for approx 5 mins, reduce the heat and cook for 1½ hours or until the meat is tender.
7. Remove the rosemary sprig and serve immediately.