Beef in Port Wine


1kg cubed best stewing beef (rump steak if you prefer)
175g of diced onions
50ml of port
150ml of red wine
1 crushed clove of garlic
1/2 teaspoon of ground mace
1 bay leaf
2 teaspoons of dried mixed herbs
300ml of beef stock
225g of chopped mushrooms
Cornflour to thicken approx 2 tablespoons
2 large Tomatoes diced

Take a large casserole that can be put on the heat and in the oven, place all the ingredients, except the cornflour, in the pan and mixed together, heat gently, then place in the oven, a moderate oven for approx 2/2.5 hours, if you use rump steak you will only need to cook for 1 and a half hours.

Before serving thicken with corn flour and add salt and pepper to taste.