Burgundy Beef

Ingredients:
1 x 15 ml spoon olive oil
1 large onion, peeled and sliced
2 green peppers, washed and deseeded
1/2 kg chuck steak
150 ml Burgundy
2 x 15 ml spoons tomato puree
Salt and freshly ground black pepper
1 packet frozen corn kernels

Directions:
Heat the oil ia a non-stick frying pan, add the onion and fry lightly. Cut the flesh of the peppers into thin strips and add to the onion. Wash and trim the meat, and cut into 2.5cm (1 inch) cubes. Add to the vegetables and saute lightly. Stir in the burgundy and tomato puree. Put the contents of the pan into a lidded casserole and season to taste. Simmer gently in a moderate oven for 1 1/2 - 2 hours. Add the corn kernels and cook for a further 15 minutes. Adjust seasonings and serve.