1 kg Chuck steak

250mls Beef Stock

250 Merlot

I use diced 500g woolies roast veggies cut with rosemary.

2 cans diced tomatos

Seasonings

Roux

Method:

1. Melt butter, add oil to fortify butter and stop it from burning.

2. Add Meat and brown. Add milk

3. Add Stock heat to boil, reduce to simmer.

4. Add Wine heat to boil, reduce to simmer.

5. Add vegetables and tomatos

6. Low simmer for 2 hrs 30 mins.