Trim and cut the meat then season with all purpose seasoning to taste. Cover with plastic wrap, seal well and set aside in refrigerator until needed. This will set the flavour into the meat whilst you prepare everything else.
Grease a large roasting dish with some oil.
Peel and cut onions breaking into quarters then place into the roasting dish. Add capsicums, mushrooms and snow peas scattered to cover the dish. Sprinkle with a little salt and pepper.
Place beef spaced evenly on top.
In a large jug add the red wine, soup, tinned mushrooms, garlic, parsley, basil, pepper, salt and warm water. Mix well and pour into the roasting dish.
Cover with foil and bake in preheated oven at 190 degrees C for 1 hour.
Mix beef stock and cornflour with some water to make a thick paste then add stirring well into the roasting dish turning all contents.
Return to the oven and cook for a further 20 minutes then uncover stir contents and cook uncovered for a further 15 minutes.