Let the meat warm to room temperature. Heat
Pulse the tomatoes with their juices in a food processor until coarsely chopped. Add the tomatoes to the casserole along with the stock. Heat to boiling, then reduce the heat and simmer covered until the meat is almost cooked through, about 2 hours. Remove the cover and increase the heat. Gently boil until the stewing liquids have thickened, about 15 minutes. Taste and adjust the seasoning; the sauce should be quite robust and peppery. Serve with potatoes or grilled bread.