Beef, Shallot and Red Pepper Stew
Serves: 6
Preparation time: 20 minutes
Cooking Time: 2½-3 hours
Ingredients:
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
300ml/½pint good, hot beef stock
2 bay leaves
Small sprig fresh thyme
Method:
Preheat the oven to Gas mark 3, 170°C, 325°F.
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.
This page was created on: 03/11/2008
Last modified: 13/11/2008
