If you have a slow cooker, simply throw all the ingredients into it in the morning and leave it to cook on low, for 8 hours. It will be perfectly tender by the time you return from work. If you have time, jump to step 3, browning the meat first really does add a huge amount of flavour.

If cooking in the oven, preheat it to 180ºC/160°C fan. Dice the casserole steak into 3-4 cm pieces. Place a heavy-based casserole dish on the stove and add the oil. Turn the heat to medium.

While the pan is heating up, put your diced beef into a bowl with the flour, salt and pepper. Coat well. Gently lay the meat into the hot oil and fry in batches until all the meat is golden brown. 4 minutes per side should do it. If cooking in batches, remove the first lot before doing the next.

Turn down the heat to medium and add all the meat back into the pan along with the sliced red onions and chopped garlic and a splash of water. Cook for 2 minutes. Coat the onion in all the juices in the bottom of the pan. Add tomato puree and coat well (don't worry about the bottom of the pan catching, the toastie bits will release when you add the stock and will all add to the flavour.) Pour in beef stock to deglaze the pan. Scrape the bottom using a wooden spoon as the liquid boils. This will help to release some of that flavours from the sealed meat. If you are cooking your stew in a slow cooker, you can transfer the contents of your pan to the slow-cooker now.

Now add ground ginger and smoked paprika. Season with salt and pepper, then add sliced peppers, Worcestershire sauce, brown sugar, sweet chilli, chopped tinned tomatoes, kidney beans and red wine vinegar. Bring the stew to the boil (if cooking in the oven), place on the lid and cook in the preheated oven for 1.5-2 hours. If using a slow cooker, turn it on to high for 4 hours or low for 8 hours.

The stew is done when the beef is tender and the sauce thick and glossy. Serve with a crispy-skinned jacket potato (cooked in the oven at 180°C for 1 hour) and lots of sour cream, if using.