1kg Diced Beef
1 tbsp Triple Shot
1/2 cup soy sauce
1/2 cup red wine
400g tomato puree
1 steam rosemary
10 sage leaves
3 tbsp cornflour
Coat pieces of beef in Triple Shot and set aside for 1 hour .
Sautè onion until soft. Add beef and brown.
Add remainder ingredients expect the cornflour.
Pressure cook for 30mins on high. Or braise in the oven for 3 hours (check liquid as cooking).
Thicken with cornflour slurry - cook out until it has turned glossy. .
Serve on a bed of mashed potatoes or in a pie with mash on top!
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