About this recipe:Delicious and easy to make. Makes up to 8 portions. Cooked in the wine makes it a beautifully flavoured dish. Calorie wise you'll be looking at approximately 600 calories per serving (450g to 500g) so it is great for your waistline too. Serve as a dish on its own or with some garlic bread on the side.
In a bowl, combine the stewing steak with the carrots, onions and garlic and then pour the bottle of wine over the ingredients. Cover and allow it to marinate overnight in the fridge.
The next day, remove from the fridge at least an hour before placing in the slow cooker to allow the dish to warm to room temperature. Transfer the beef to the slow cooker and switch on to high.
Add the tomatoes and the purée and stir. Add the beef stock so all ingredients are covered. Cook for 6 to 7 hours until the beef is tender.
Shred the beef with a fork while in the dish once it is cooked (easier than removing it to shred and putting it back although you can do it that way if you wish). Add some freshly ground pepper and stir. Add a splash of Worcestershire sauce here if you like.
Add the packet of pasta and stir in well. Make sure there is enough juice in the cooker to allow the pasta to cook and top up if necessary. Cook for a further 20 minutes.
Add the petit pois and stir. Cook for another 10 minutes. The pasta should absorb all the remaining moisture in the dish. Don't overcook at this point as the pasta will burn and stick to the cooker if the liquid has all gone. Keep stirring to prevent this but try not to add any more stock or water or you'll end up with soup. Remove from the slow cooker and serve.