I make this casserole in a lovely heavy based blue pan I bought from Vicki. It is so heavy, but I love it and the food cooks beautifully. Because my pan is so big, I usually double the recipe. Some members of my family like to share with us.

Ingredients
2 tblsp oil
750g Chuck steak, cut into cubes and coated with flour
400g can whole tomatoes, chopped
1 onion, chopped 2 cloves garlic, finely chopped
1 cup red wine (optional) 2 tblsp tomato paste
500ml beef stock 2 bay leaves
2 carrots, sliced 2 potatoes, cubed
Salt and pepper

Method
Preheat oven to 180°C.
Heat oil in large pan, brown beef, add onion and garlic and stir for 3 minutes.
Add wine, tomato paste, tomatoes, beef stock and bay leaves and bring to boil.
Place in ovenproof casserole dish and cover. Cook in the oven 1 hour and 20 minutes.
Stir in remaining vegetables, salt and pepper and cover.
Cook for a further 40 minutes.