Beef,Shallot and Red Pepper Stew
Use some inexpensive braising or stewing steak and try this flavoursome stew with some crusty bread for a fantastic one-pot evening meal.
- 900g lean braising or stewing steak, cut into 2.5cm cubes
- 2 tablespoons dried mixed herbs
- 25g plain flour
- 1-2 tablespoons sunflower oil
- 675g shallots, peeled and left whole
- 2 large red peppers, cored, deseeded and cut into large chunks
- 1 bottle good red wine
- 300ml good, hot beef stock
- 2 bay leaves
- Small sprig fresh thyme
- Preheat the oven to 170°C, 150°C, Gas Mark 3.
- Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
- Heat the oil in 1.7L ovenproof casserole dish and brown the beef in batches with the shallots.
- 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.
- Garnish the stew with the thyme and serve with mustard mash and seasonal vegetables.