Beef, shallot and red pepper stew
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A hearty, warming winter stew that's easy to make - just sit back as it slow cooks for a couple of hours.
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Prep time: 20 mins
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Serves: 6
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Skill level: Easy peasy
Ingredients
- 900g (2lb) lean braising or stewing steak, cut into 5cm (2inch) pieces
- Salt and pepper
- 2tbsp dried mixed herbs
- 25g (1oz) plain flour
- 15-30ml (1-2tbsp) sunflower oil
- 675g (1lb) shallots, peeled and left whole
- 2 large red peppers, cored, deseeded and cut into large chunks
- 1 bottle of good red wine
- 300ml (1pint) good, hot beef stock
- 2 bay leaves
- Small sprig fresh thyme to garnish
Method
- Place the seasoning, mixed herbs and flour in a large plastic food bag then add the beef in batches and coat in the seasoned flour.
- Heat the oil in a 1.7l (3pt) 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 at 170°C, (325°F / gas mark 3) for 2-3 hrs, or until the beef is tender.
- Garnish the stew and serve with mustard mash and seasonal vegetables.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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