Preheat the oven to 160° fanbake.
Heat an oven safe pot on the stove top. I like to use my cast iron cook ware. Alternatively use a pot and transfer the ingredients into an oven safe dish to cook.
Place the butter or oil in to the pot and sear the beef (You may need to sear the beef in two batches if your pot is small).
Season the beef with salt and pepper as you sear it.
While that is cooking, finely dice the onion and garlic. And add to the pan once the meat is brown all over. Use a flat bottomed wooden spoon to get all the flavour off the bottom of the pot.
Drain and rinse the chickpeas (or black beans) and add to the beef, along with the canned tomatoes.
Slowly add the beef stock. Scrape the bottom of the pot to get all the flavours combined.
Pour the cup of water into the tomato can and swish around to get the remaining tomatoes. Add the marmite to the water and stir. Add the cornflour and create a slurry. Pour into the pot and turn off the heat.
Cover and place in the oven for 1 ½ hours. Take the lid off and give it a good stir. Place back in the oven and cook for a remaining 30 minutes until the sauce thickens.