Capsicum and Mushroom Beef Stew

• 600 gms – 1.3 lbs. chuck steak cubed

For the marinade

• 250 ml – 1 cup red wine
• 80 ml – 1/3 cup extra virgin olive oil
• salt & pepper

For cooking

• 4 tbsp extra virgin olive oil
• 2 red capsicums thinly sliced
• 2 medium onions thinly sliced
• 85 gms – 3 oz. tomato paste double concentrate
• 300 gms – 10.5 oz. button mushrooms sliced
• salt & pepper