Beef, Shallot and Red Pepper Stew

Serves 4 Prep time: 20 mins / Cook time: 21⁄2-3 hours


900g/2lb lean braising or stewing steak, cut into 5cm/2in cubes

Salt and freshly milled black pepper 30ml/2tbsp dried mixed herbs 25g/1oz plain flour

15-30ml/1-2tbsp sun flower oil

675g/11⁄2lb shallots, peeled and left whole  

2 large red peppers, cored, deseeded and cut into large chunks

1 bottle good red wine 300ml/1⁄2pt good, hot beef stock 2 bay leaves
Small sprig fresh thyme


  1. Preheat the oven to Gas mark 3, 170°C, 325°F. 

  2. Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.

  3. Heat the oil in 1.7L/3pint ovenproof casserole dish and brown the beef in batches with the shallots. 

  4. Stir in the pepper, wine, stock and bay leaves, scraping the base of the dish to release any sediment. 

  5. Bring to the boil, reduce the heat, cover and cook on the hob or in the oven for 21⁄2-3 hours, or until the beef is tender. 

  6. Garnish the stew with the thyme and serve with mustard mash and seasonal vegetables.