Name: Beef, shallot and red pepper stew recipe
Prep time: 20 min
Cook time: 2 h 30 min
Yield: Serves: 6
Cuisine: British
Ingredients: 25g (1oz) plain flour; Salt and pepper; 30ml (2tbsp) dried mixed herbs; 900g (2lb) lean braising or stewing steak, cut into 5cm (2inch) pieces; 1-2tbsp (15-30ml) sunflower oil; 675g (11/2lb) shallots, peeled and left whole; 2 large red peppers, cored, deseeded and cut into large chunks; 1 bottle good red wine; 300ml (1/2pint) good, hot beef stock; 2 bay leaves; Small sprig fresh thyme, to garnish

By GoodtoKnow

published 17 August 2007

in Recipes

Our beef, shallot and red pepper stew is so easy to make at home. It's the perfect meal the whole family can enjoy together. This beef stew is a real crowd pleaser.

Ingredients

25g (1oz) plain flour
Salt and pepper
30ml (2tbsp) dried mixed herbs
900g (2lb) lean braising or stewing steak, cut into 5cm (2inch) pieces
1-2tbsp (15-30ml) sunflower oil
675g (11/2lb) shallots, peeled and left whole
2 large red peppers, cored, deseeded and cut into large chunks
1 bottle good red wine
300ml (1/2pint) good, hot beef stock
2 bay leaves
Small sprig fresh thyme, to garnish

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Method

Place the flour, seasoning and mixed herbs in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
Heat the oil in a 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 an oven at Gas Mark 3/170°C/325°F for 21/2-3 hours, or until the beef is tender. Garnish with the thyme, and serve with mash and seasonal vegetables.

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