4hr 10min · 12 servings INGREDIENTS 1 tablespoon olive oil , divided 4 pounds | 2kg beef brisket or round roast (or any slow cooking beef of your choice), trimmed of fat 1 onion , finely chopped 4 cloves garlic , finely copped or minced 2 x 14-ounce | 410g cans crushed or diced tomatoes 1/2 cup red wine (or beef broth / stock) 1/2 cup beef broth | stock 4 tablespoons tomato paste 1 beef bouillon cube 1 teaspoon basil 1 teaspoon oregano 1-2 teaspoons salt (adjust to your tastes) cracked pepper to taste 1-2 teaspoons sugar (adjust to your tastes) 2 bay leaves 2 teaspoons cornstarch mixed with 2 tablespoons water (OPTIONAL FOR A THICK SAUCE) INSTRUCTIONS Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Se