Beef with Red Peppers and Red Wine

Makes enough for 3-4 good portions

• 500g braising steak (or similar) in chunks
• 25g plain or corn flour
• 2 tbsp mixed herbs
• 1-2 tbsp vegetable oil
• 12 (ish) whole shallots
• 2 red peppers
• 325ml red wine
• 200ml beef stock
• 2 bay leaves
• 300g baby potatoes (optional)
• 1 large carrot (optional)
• 2 sprigs thyme
• crusty bread (not optional, unless you're Ollie)

1. Peel shallots, but leave whole
2. Cut the peppers into big chunks (somewhere around 3cm x 3cm)
3. Coat the beef chunks in the flour and herbs
4. Heat oil in a casserole dish, heavy based saucepan or frying pan (note - I use a slow cooker rather than putting the stew in the oven. Both work. If you are using an oven, 150c Fan is about right, and then deffo use a pan you can put straight into the oven)
5. Brown the floured and seasoned beef (in batches if required)
6. Stir in the peppers, red wine and 150ml of the stock
7. Cook and reduce a little on the hob
8. Transfer to oven or slow cooker for 2-3 hours
9. Add more stock if the stew starts to look a little dry
10. I add baby potatoes and chunky carrots about an hour before serving. Feel free to add dumplings, or serve with mash, greens etc as desired
11. Garnish with thyme
12. Serve with crusty bread