A Provençal Winter Stew recipe | Delia Smith

Ingredients

• 12 oz (350g) braising steak, cut into largish cubes
• 1 tin chair de tomate or 1 small tin tomatoes
• 4 oz (110g) flat open mushrooms, cut into chunks
• 1 red pepper, de-seeded and cut into wide 1-inch (2.5 cm) strips
• 1 oz (25g) small black Provencal olives
• salt and freshly milled black pepper
• 2 teaspoons olive oil
• 6 whole shallots, peeled
• 1 clove garlic, finely chopped
• 1 heaped dessertspoon chopped thyme leaves (plus a couple of sprigs)
• 1 bay leaf
• 1 strip of thinly pared orange zest, about 2 inches (5 cm)
• 1 dessertspoon flour
• ½ pint (275 ml) red wine