This beef casserole cooked for five hours over the weekend.
Brown 1kg organic diced beef in small batches, set aside and sprinkle cumin.
Sauté onion, carrots, celery, leek and garlic. Soften then add in meat, 1 cup frozen peas, 1 tablespoon tomato paste, salt and pepper and 3-4 cups red wine. Leave uncovered and simmer for around 20minutes. Add beef stock and allow to Cooke on low heat for 3-4 hours. Ensure there is always Enough liquid throughout the cooking time.
