This was quite a lazy meal - the vegetables had been cooked for a pasta meal where I deliberately cooked more than I needed so there would be some left over for this. Ideally this meal should be made in a slow cooker but I used a wok with a lid on, placed on the smallest gas jet on the lowest setting.
1 onion, diced.
½ pepper, diced
½ courgette, diced
1 clove of garlic, chopped.
1 inch fresh chilli, chopped.
1 bay leaf
1 sprig rosemary
2 cups of chicken stock.
A quantity of stewing steak, roughly 1 inch dice.
A splash of worcestershire sauce.
Fry the vegetables for a few minutes until they begin to soften. Put everything in a pan and simmer gently for about 2 hours. Remove the bay and rosemary. Stir in a couple of tablespoons of tomato purée and thicken with cornflour.
This made enough for 2 portions. I served half of it with potato cakes. The second half was used as a pasta sauce, spiced up with a bit more chilli.