Spoon over the vegetables, then pour in the beef stock.

Use the best fresh beef stock that you can afford.

Next pour over the beef stock and reduce by three-quarters until it becomes sticky like a jus.

Pour over the beef stock and the skimmed marinade and bring to the boil.

Tip in the rosemary, stir well, cook for a further minute and then add the tinned tomatoes, tomato puree and the beef stock.