Slow cooked stewing steak in a spicy black and green peppercorn sauce.
Serve with roast potatoes and vegetables.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Heat oil, fry beef and onion for 3-4 minutes. Drain excess liquid. Transfer to a casserole dish and add peppers.
Mix sachet contents with water and add to casserole dish. Cover and cook for 1½-2 hours or until meat is tender.