Beef and red wine stew
Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal
- 1kg beef shincut into chunks and excess fat trimmed
- 4 tbsp plain flourwell seasoned
- for frying olive oil
- 2 large onionsdiced
- 1 clove garliccrushed
- 1 tbsp tomato purée
- a few sprigs rosemaryplus extra to serve, both finely chopped
- a few sprigs thymeplus extra to serve, both finely chopped
- 375ml red wine
- 300ml beef stock
- ½ a small bunch flat-leaf parsleyfinely chopped
- to serve mashed potato
Nutrition: per serving
- kcal402
- fat15.4g
- saturates5g
- carbs17.3g
- sugars5.5g
- fibre2.8g
- protein35.5g
- salt0.2g
Method
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.
