100 g (4 oz) shin of beef
675 g (1 1/2 lb) neck of beef
1 clove garlic
1 green pepper
1 red pepper
3 tablespoons oil
salt and freshly milled black pepper
1 bay leaf
pinch of cayenne
150 ml (1/4 pint) hot meat stock
1 x (198 g (7 oz) can sweetcorn
200 g (7 oz) gherkins
150 ml (1/4 pint) cream
1. Wash and dry the beef and cut it into 3 cm (1 1/2 in) cubes. Dice the onion and garlic. Halve and deseed the peppers, wash, dry and cut into strips.
2. Heat the oil in a casserole and fry the onion and garlic until transparent. Add and brown the meat. Stir in the red and green pepper, salt, the bay leaf, pepper and cayenne and finally the stock.
3. Cover the casserole and simmer over a low heat for 70-80 minutes, adding a little hot water as and when necessary.
4. Drain the sweetcorn and dice the gherkins and add them to the stew 10 minutes before the end of the cooking time. Just before serving, thicken with the cream and adjust seasoning.