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In a large casserole dish, melt the butter over a high heat and brown the beef on all sides for about 5 minutes.
Add the onion and garlic to the pan and cook for 2 minutes - be careful not to burn the garlic.
Dissolve the stock cube in 200ml boiling water and add to the pan with the wine, tomato purée, bay leaves and peppercorns.
Bring to a slow boil, then cover with a lid, lower the heat and simmer for 2 hours, until the meat is tender.
Remove the meat from the pan and set aside, covered in tin foil to keep warm. Remove and discard the bay leaves.
Blitz the juices with a handheld blender and reduce over a high heat for 10 minutes. Serve the meat with the rich wine sauce.
Note
To make a frozen dump method, put all ingredients in a sturdy zip lock bag. Freeze until required. Defrost in fridge, then dump in slow cooker and cook until it falls apart, then continue from step 5.