To serve 2 - 3 you will need:
a glug or two of olive oil - say 2 tablespoons
1 onion - chopped
1 stick celery - stringy bit removed and diced
1 carrot - diced (although as I said when I make this again I use 1 red bell pepper - chopped instead)
400g braising steak - cut into bite sized pieces
1 x 400g tin of good quality cherry tomatoes - you can remove skins if you prefer
1 good tablespoon of tomato puree (paste in the US)
150ml red wine - you can drink the rest!
1 x Knorr chicken stock cube dissolved in just 80ml hot water (you can use beef stock but I think chicken is nicer)
1 tablespoon sweet paprika
a good pinch black pepper
season with a little salt if necessary at the end of cooking
How to do it:
Heat the oil in a large frying pan and throw in the onion, celery and carrot or bell pepper and cook till softened slightly. Keep stirring so nothing burns. Add the diced braising steak and give a few stirs to seal the meat. Now add the tomato puree and cook for a minute or so.
Sprinkle over the sweet paprika and a good pinch of black pepper and stir.
Pour in the wine and let it cook for a couple of minutes before adding the chicken stock.
Give it all a good stir and transfer to a slow cooker. Cook on high for 1 hour before turning down to low for about 6 hours.
If you're at home, don't fuss just put it on low for 7 to 8 hours. I do this as I like to get it going - no real idea why but it makes be feel better to know cooking is happening!