Capsicum and Mushroom Beef Stew

• 600 gms chuck steak cubed, 1.3 lbs

For the marinade

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

For cooking

• 4 tbsp extra virgin olive oil
• 2 red capsicum thinly sliced
• 2 onion thinly sliced, medium
• 85 gms tomato paste double concentrate, 3 oz
• 300 gms button mushrooms sliced, 10.5 oz
• salt
• black pepper