Ok..chop and fry an onion with about 3 or 4 Birdseye chillies in your main pot...while you are doing that brown your .7 kilo approx of gravy beef in seperate pan cut up in large chunks about 3x or 4x the size of pre cut casserole steak on fairly high heat ..transfer it over into the main pot with the onions and chilli..pour about a 1/4 of a bottle of dry red into the meat flying pan for about a minute or so and tip into main pot ..add about 1/4 bottle white wine to main pot put the lid on and turn down low and cook the alcohol off..probably takes 10-15 minutes ...add salt...then add about 6 or 7 large ripe chopped up vine type tomatoes and handful cherry tomatoes..any ripe tomotoes really will do and a cup or so of water ..don't use canned tomatoes....and cook on low with lid on...while doing that cut up some potatoes bite sized and par boil them till 1/2 cooked or so and about 1/2 hr later add to the main pot..add a bit more hot water and cook away slowly for about an hour and then add two bunches of chopped up continental parsley and about 15 mins later add beans cut in half ..generous handful....and cook on for about 1/2 hr..then taste it and add more salt and white pepper and squeeze in 1/2 lemon and put a couple of teaspoons of tamarind paste dissolved into hot water and add and stir...cook on for a couple of minutes...and serve up with your pasta/rice bread etc
