Beef and red wine stew

Name: Beef and red wine stew
Total time: 3 h 30 min
Yield: Serves 6
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

Preparation and cooking time
- Total time3 hrs and 30 mins
Easy
Serves 6

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

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.