This is a variation on a Delicious magazine recipe that really worked well for our busy family and fit the requirement for our athletes of protein and carbohydrates.
1 carrot chopped
1 onion chopped
2 celery stalks chopped
2 sprigs of rosemary
5 juniper berries bruised
750ml dry red wine
Heat the oven to 350 degrees. Heat a little oil in a large flame and oven proof pan, I like my Le Creuset. Brown the meat on all sides.
Remove the beef and set aside.
Add the vegetables and cook until softened.
Add 400 grams of chopped tomatoes, 1/2 cup of beef stock, 10 grams of chopped porcini mushrooms and the soaking liquid.
Season well with salt and pepper.
Cover and cook in the oven for 3 hours or until beef is tender.