Preheat the oven to 180 C / Gas 4. Slice the meat into chunky pieces, peel and chop the carrot into chunky pieces, slice the onion into chunky slices, halve the mushrooms and place them all in a casserole dish.
Mix a beef stock cube with the tomato puree, garlic puree, Worcestershire sauce, pepper and 700ml of boiling water until dissolved. Pour the mixture into the casserole dish until the ingredients are completely covered. Cover the casserole dish and place in the oven for 4 hours. Stir regularly and add more water if need be.
I like to serve the casserole in a large Yorkshire pudding.