This has been adapted slightly from the original: http://www.stuff.co.nz/life-style/food-wine/cuisine/70896855/recipe-beef-and-cherry-tomato-casserole-with-pumpkin–potato-gratin
The wine has been removed – and so has the gratin!

• 800g gravy, blade or chuck steak
• Flour for dusting
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, peeled, finely chopped
• 8 garlic cloves, peeled
• A few sprigs thyme
• 500ml beef stock
• 400g can cherry tomatoes (no added sugar)
• 1⁄2 cup flat-leafed parsley, coarsely chopped

Cut the beef into large pieces. Season the flour with salt and freshly ground black pepper then use to coat the beef.

Heat the oil in a casserole dish and brown the beef well, in batches, removing it to a plate as you go.

If necessary, add a little more oil to the casserole, then add the onion and carrot. Fry gently until very soft but uncoloured. Add the whole peeled garlic cloves and thyme sprigs then return the beef to the casserole. Bring to the boil then reduce the heat and add the stock and tomatoes.

Cook, with a lid slightly ajar, for 1 1⁄2 -2 hours or until the meat is tender (alternatively, cook in the oven at 180°C). Taste and adjust the seasoning if necessary.

Top with parsley then puree until smooth

Freeze 1/4 cup portions in ice cube trays

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