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Traditional Family Butchers
Shin Of Beef Stew
2 spanish/red onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 sticks of celery, trimmed and roughly chopped
4 cloves of garlic, unpeeled and left whole
A few sprigs of fresh rosemary 2 bay leaves 1 cinnamon stick
1kg shin beef, cut into 5cm pieces – large chunks work well for this dish, no need to dice it into cubes as it starts to fall apart in the oven.
1 tablespoon flour
2 x 400g tins of whole unpeeled Italian tomatoes
500 ml red wine
Preheat you oven to 180°C
In a flameproof oven proof casserole heat a splash of olive oil on the stove and gently fry the onions, carrots, celery, garlic, rosemary, bay leaves and cinnamon stick for 5 minutes until softened slightly.
Meanwhile, toss the beef pieces in a the seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together
Add the tomatoes, wine and a pinch of salt and pepper Gently bring it to the boil, then cover with a tight fitting lid and drop it in the oven for 3 hours.
When you pull it out the beef will be so tender you won’t need a knife! Remember to remove the rosemary sprigs, cinnamon stick and bay leaves before serving!
Serve with seasonal vegetables and mash or boiled potatoes.