Beef Stew with Carrots

adapted from Apples for Jam by Tessa Kiros
serves 5

In a heated pan:

1. Add some oil
2. Brown chopped up chunks of topside beef
3. Sprinkle 2 pinches of salt
   
4. Brown 2 cloves minced garlic & 1/2 red onion, minced
5. Add 30g butter
6. Sprinkle 2 pinches dried mixed herbs
7. Add 2 generous dashes of Port wine
   
8. Add 1 can or 1/2 cup of pureed tinned tomatoes
9. Throw in 2 carrots, diced
10. Pour in 2 & 1/2 cups of hot water

Bring to a boil and then lower the fire to let it simmer, uncovered for 2 & 1/2 hours.