• 1 onion - chopped
• 3 cloves of garlic - crushed
• 1 carrots
• 2 celery stalk - thickly sliced
• 750g of gravy beef - cut into 3cm cubes
• 200g button mushroom
• 8 baby potatoes
• 1 1/2 tablespoon of tomato paste
• 1 cup of red sparkling grape juice (or 1 cup of dry red wine)
• 1/4 cup of beef stock (used Massel - vegetarian)

Coat a 2 liter flameproof casserole dish with spray cooking oil; cook beef in batches to seal the juices. Transfer to a plate. In the same dish, saute the onion and garlic until soft. Return beef to the dish with the remaining ingredients, bring to boil.
Bake covered @180C for 2 hours. Uncover and bake for another 30 minutes until beef is tender and sauce has thickened. Serve with pasta or crusty bread.