Beef, shallot and red pepper stew
Cooking time: 3-3½ hours
900g (2lb) lean braising or stewing steak, cut into 5cm (2in) pieces
Salt and pepper
30ml (2tbsp) dried mixed herbs
25g (1oz) plain flour
15-30ml (1-2tbsp) sunflower oil
675g (1½lb) shallots, peeled and left whole
2 large red peppers, cored, deseeded and cut into large chunks
1 bottle good red wine
300ml (½pint) good, hot beef stock
2 bay leaves
Small sprig fresh thyme to garnish
1 Preheat the oven to 170°C/R3. Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
2 Heat the oil in 1.7L (3pint) ovenproof casserole dish and brown the beef in batches with the shallots.
3 Stir in the pepper, wine, stock and bay leaves, scraping the base of the dish to release any sediment. Bring to the boil, reduce the heat, cover and cook on the hob or in the oven for 2½-3 hours, or until the beef is tender.
Serving suggestion: Garnish the stew and serve with mustard mash and seasonal vegetables.