Beefy Red Pepper Stew

Serves 6

900g/2lb lean braising or stewing steak, cut into

2.5cm/1inch cubes

Salt and freshly milled black 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 (or slightly less if you drink a little!)

300ml/½ pint good, hot beef stock

2 bay leaves

Small sprig fresh thyme

Fire up your oven to 170°C (gas mark 3). Put your seasoning, mixed herbs and flour in a large plastic food bag.

Add all the beef, seal the bag tightly and shake well so all the beef is covered in the flour. Heat oil in a large non-stick frying pan and brown half the meat from the bag with the shallots in the pan.

Spoon into a really large ovenproof dish with a lid. Cook the rest of the beef in the frying pan as you did before then spoon into the casserole dish as well.

Add the pepper, wine, stock and bay leaves to the beef, turn up the heat until everything starts to boil, then turn down the heat, pop on the lid and cook on the hob or in the oven for 2½-3 hours, or until the beef is tender.

Finish the stew with the fresh thyme and serve with mustard mash and seasonal vegetables.