Beef, Shallot and Red Pepper Stew

Beef, Shallot and Red Pepper Stew
Preparation time : 20 minutes

Cooking time : 2½-3 hours

Oven Temperature : Gas mark 3, 170°C, 325°F

Serves : 6



900g (2lb) lean braising or stewing steak, cut into 5cm (2inch) cubes
Salt and 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
300ml (½pint) good, hot beef stock
2 bay leaves
Small sprig fresh thyme


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 (3pint) 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.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]