Soak the beef in red wine for a minimum of two hours before cooking. The longer you soak it, the better the taste. I had managed to do a bit of prep so I soaked mine for four hours.
Take the beef out of the red wine and leave to the side as you heat some olive oil in a medium-sized pan. Once the oil is hot enough, add the beef into the pan and fry until any residual wetness begins to disappear.
Add your onions into the pan and cook until the onions have wilted. Then add garlic, tomato purée, onion, salt and herbs. Continue to mix and allow the flavours to cook off.
Pour your red wine from above (1) back into the pot and allow it to simmer and cook off the alcohol for at least three minutes. Finally pour in your beef stock and water and give it a final mix before lowering the heat and allowing the mixture to cook at a medium heat for 40 minutes.
Serve with your choice of sides.