Beef, shallot and red pepper stew

Prep: 20 mins
Cook: 120 mins
Beef, shallot and red pepper stew

900g lean braising or stewing steak, cut into 5cm chunks

Salt and pepper

2 tbsp dried mixed herbs

25g plain flour

1-2 tbsp sunflower oil

675g shallots, peeled and left whole

2 large red peppers, cored, deseeded and cut into large chunks

1 bottle of good red wine

300ml good, hot beef stock

2 bay leaves (optional)

In a large zip lock bag, add seasoning, mixed herbs and flour and then add the beef in batches and toss in the seasoned flour.

Heat the oil in a casserole dish and brown the beef with the shallots.

Add the peppers, wine, stock and bay leaves, scraping the base of the dish to release any sediment. Bring to the boil, reduce the heat, cover and transfer to the oven at 170°C for 2-3 hours. Serve with mashed potatoes and vegetables. 


Preparation Time
20 minutes

Cooking Time
120 minutes

Main ingredients

Recipe Type
Dinner, Easy, Family Dinners, Stew, One Pot

Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free

Level of Difficulty

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