Peel shallots, but leave whole

Cut the peppers into big chunks (somewhere around 3cm x 3cm)

Coat the beef chunks in the flour and herbs

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)

Brown the floured and seasoned beef (in batches if required)

Stir in the peppers, red wine and 150ml of the stock

Cook and reduce a little on the hob

Transfer to oven or slow cooker for 2-3 hours

Add more stock if the stew starts to look a little dry

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

Garnish with thyme

Serve with crusty bread