Beef bourguignion with vegetables (No fuss)

2 kilos beef cubes
Olive oil
4 white onions, quartered
Baby potatoes, quartered
Carrots
Broccoli
Cauliflower
1 bottle Shiraz Cabernet
4 cups beef stock
Dried herbs - I used basil and rosemary
Black pepper
Salt

Heat the olive oil in a pan and seat the beef until brown and caramelized and all sides. Add the onions and sauté until caramelized. Add everything except the vegetables.

Summer until beef is tender, and sauce is thick ad syrupy. Add the vegetables until cooked. Adjust seasoning to your taste.

Serve with rice!!!