Chop the rump steak into 2 cm cubes.
Splash some extra virgin oil into a large pot,bring up to heat and seal the steak. Then add the vinegar and reduce, next add the vegetables, crushed garlic and Worcestershire sauce.
Pour in the tomatoes, stock powder, water and basil, then bring to a boil and simmer without a lid for at least 1 ½ - 2hours.
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