Ingredients

  • For frying, use vegetable oil or sunflower oil
  • 1 1/2 kg beef shin or stew beef, cut into cubes
  • 3 Tbsp flour
  • 2 large onions, sliced
  • 600g carrots cut into batons
  • 4 crushed garlic cloves
  • Red wine glass (about 175ml/6fl. oz
  • Stock of 850ml beef
  • 3 bay leaves
  • Few thyme sprigs
  • Jacket potatoes or mash to serve

Method

  • STEP 1In a large skillet, heat 1 tablespoon oil. Mix the beef with the flour, seasoning and salt in a bowl. Cook in batches until well browned. If necessary, add more oil to the pan. Transfer to a casserole dish.
  • STEP 2Stir in the carrots and onion with another tablespoon of oil. Cover the pan and let it cook gently for about 10-12 minutes until tender. Then, take off the lid and brown the meat until it is just starting to brown. Cook for one more minute. Stir in the garlic. Stir in the wine. Let it boil for one minute, then pour the entire mixture over the meat. Bring the stock, bay leaves, and thyme to a boil, then reduce heat and simmer gently for 2 1/2 hours until the meat is tender. Remove the lid if the sauce seems a little thin. Continue to cook the sauce until it thickens. Take half of the stew now and chill the rest or freeze it for later. (See “Goes well together” for more ideas on how to use the remaining stew.