This hearty beef casserole uses an inexpensive cut of beef and so needs long slow cooking on the hob or in the oven to make it mouthwateringly tender. Use all beef stock if you don’t have any wine, and add a little tomato puree if liked. Add chopped parsnips and swede too if you want to make the meat stretch further, and serve it with tons of mashed potatoes and a green veg.
- 1kg shin of beef
- 2 tbsp flour
- a good sprinkling of salt and pepper
- 2 tbsp sunflower oil
- 1 large onion, peeled and diced
- 150g bacon, chopped or lardons
- 4 large carrot, thickly sliced
- 2 cloves garlic, crushed
- 1tsp dried mixed herbs
- 150ml red wine (or beef stock)
- 450ml beef stock
Trim the meat of excess fat and cut the meat into even sized chunks. Place the flour on a plate and stir in the salt and pepper. Roll the meat in the flour.
Heat the oil in a large flameproof casserole until really hot. Add the meat and fry until browned and caramelized on all sides (You may need to do this in 2 batches, don’t add too much meat at once or you will lower the heat and the meat will stew rather than brown.)
Remove the meat from the pan and set aside. Add the onions, bacon lardoons and carrots to the pan. Fry over a low heat for 5 minutes until the onions are tender and golden. Add the garlic and herbs and cook for 1 minute
Gradually pour on the red wine and stock, stirring until thickened. Return the meat to the pan and bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 1 2 hours or place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until meltingly tender
You could also make is dish with cubed shoulder of lamb, adding lamb stock and chopped rosemary. It will freeze well for up to 1 month. Why not add dumplings at the end of cooking time too.