beef-and-red-wine-stew

Ingredients

• 1kg beef shin, cut into chunks and excess fat trimmed
• 4 tbsp plain flour, well seasoned
• olive oil, for frying
• 2 large onions, diced
• 1 clove garlic, crushed
• 1 tbsp tomato purée
• a few sprigs rosemary, plus extra to serve, both finely chopped
• a few sprigs thyme, plus extra to serve, both finely chopped
• 375ml red wine
• 300ml beef stock
• ½ a small bunch flat-leaf parsley, finely chopped
• mashed potato, to serve

Description

• STEP 1

  Dust the beef in the seasoned flour then shake off the excess.

• STEP 2

  Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).

• STEP 3

  Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.

• STEP 4

  Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.