Serves: 4-6

Preparation time: 15 minutes

Cooking time: 50 minutes

Skills needed: Basic

You will need:

3-4 Tbsp. olive oil

1 Kg Winter Creek Farm chuck steak

2 large garlic cloves

2 onions, peeled and chopped

1 can (28 oz.) stewed or chopped tomatoes or 5-6 large, fresh, ripe juicy tomatoes

1/2 cup white wine or 1/4 cup brandy

2 roasted red peppers or capsicum

2 sprigs parsley

NOTE My tip for this sauce is to make it the day before you need it as the flavours will intensify.


You’ll need a mortar and pestle for this recipe. By using a pestle in a downward circular motion it will force ingredients against the surface of the mortar and it will release more flavour than using a food processor.

In a large pot, heat 2 tablespoons of olive oil over medium heat. When hot, add beef and stir to brown on all sides. Make sure that the beef does not stick to the pan. Add olive oil if necessary.

Add the chopped onions and sauté on medium to low heat for 5 minutes or until translucent. Add the crushed tomatoes and let cook for 5 minutes.

While the beef and tomatoes are cooking, peel the garlic and smash it in the mortar with the parsley. Add a bit of the white wine and swish to clean any garlic and parsley that may be stuck to the inside.

Pour contents of mortar and rest of white wine into the pot. Slice the red pepper in half and add to the pot.

Stir well. Cover loosely and simmer until the meat is softened. This may take 30-40 minutes. Keep a close eye on the sauce and if it thickens too much, add a small amount of water or beef stock.

Serve with rice or mashed potatoes.