Ingredients 500 g chuck beef
700ml tomato passata
375g pack green beans
1/4 cup olive oil
2 dry bay leaf
Cinnamon powder or 1 stick
Salt and pepper
Chop the onion and lightly cook it in the olive oil over low heat. Use a large saucepan or stockpot.
While the onion is cooking, cut the beef into cubes and add it to the pan. Lightly brown the beef over low heat.
Add the bottle of passatta and about 1 1/2 cups of water to the saucepan. Add the bay leaves, cinnamon and a teaspoon of salt and a pinch of pepper.
Chop the potatoes, carrots and cut the ends of the beans and add them all to the pan.
Cover and cook over a low to medium heat. Keep checking the pan over the 3 hour period. If it's excessively bubbling, lower the heat and lightly simmer. All stoves operate differently.
When it's ready, the meat should be extremely tender, the veggies soft and the sauce rich in flavour. Serve with crusty bread to soak up the juices. Also goes well with a side of Greek yoghurt or Tzatziki.