Place your Dutch Oven onto the hob - on a medium heat add garlic, the shallots and ½ the olive oil. Cook for 5 minutes or until the onion has some colour to them and stir regularly to avoid any of it from sticking.

While the onions are cooking – dice the peppers into small chunks, clean and dice the leek, chop the potatoes into big chunks and leave on the chopping board for when you need them.

Remove the shallots from the Dutch Oven - add the beef, add the second lot of olive oil, season the beef with salt and pepper and cook until they are is a lovely brown colour to the outside on your beef. Remove your beef and put it to one side.

Add the leek, potato and green pepper to the Dutch Oven – sauté for a couple of minutes in the meat juices, add the white wine, stock and all of the seasonings. Mix well. Add the meat and onions back to the Dutch Oven, mix well and then take it off the heat.

Transfer the Dutch Oven to your oven – at 220c for one hour and then serve with dumplings or with warm crusty bread.