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Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Put the onion and olive oil in an oven proof saucepan or hob proof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
Turn the heat up and add the beef. Fry for 5 minutes, then add the garlic, chilli flakes, herbs and spices. Turn the heat down and gently fry for 2 minutes.
Next add the tinned tomatoes, salt and pepper and bring to the boil. Put the lid on and transfer to the oven. (If you haven’t used a pan you can put in the oven, transfer to an oven dish, before putting in the oven). Cook for 2 hours 30 minutes.
After 2 hours 30 minutes, add the kidney beans and the red pepper and stir. Cook for a further 30 minutes.
Serve with rice and / or tortillas plus sour cream, guacamole and fresh coriander.
Follow the instructions above, but instead of putting the stew in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the kidney beans and peppers 1 hour before the end.