I am moving to a really wonderful place in 10 days so my focus has been on lots of different things. But I decided today to have another go at improving my lighting. I like the result, but please be honest. Beef Stew With Peppers And Red Wine Serves 4 Prep time 10 min Cook time 2 hours 10 min Total time 2 hour 20 min Ingredients 2 lb, 900g stewing steal, cut into 1",2.5cm pieces 2 large bell peppers, different colors, seeded and cut into medium sized chunks 1 1/2 lb,700g potatoes, cut into bite sized chunks 1 large yellow onion, cut into chunks, it will break down in the stew 5 cups beef or beer stock, or vegetable 1/2 cup dry red wine or substitute 1/3 cup tomato paste 1/4 cup all-purpose flour 3 cloves minced garlic 1 tbsp butter or oil if you don't want to use butter 1 tsp fresh chopped thyme or1/2 tsp dried 1 tsp sweet paprika powder 1 tsp crushed whole peppercorns 1 bay leaf Olive oil to liberally cover the bottom of the pot Salt and pepper to taste Sprinkle beef with the salt, pepper and flour and toss to thoroughly coat the beef. Heat oil and butter over medium high heat, in a pot large enough to hold all the ingredients. When hot, add meat and brown on all sides - about 5 minutes- then remove to a plate with a slotted spoon. Add bell peppers, onions and garlic to the pot and fry for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add red wine and bring to a rapid boil for 2 minutes. Return beef and all remaining ingredients to the pot, with the exception of the potatoes. Bring to a boil, then reduce heat to very low and simmer, covered for an hour. Add potatoes and cook for one more hour and until meat and potatoes are tender. * for wine substitute check page xxx * tossing meat in a paper or plastic bag makes it very easy.