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Shin of Beef Stew

30 minutes

4 Servings

This beef stew is definitely worth waiting for – rich and delicious and even better when made the day ahead and left to chill overnight. Just return to the hob and heat through very gently until piping hot.

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Shin of Beef Stew


  • Olive oil

  • 2 red onions , peeled and roughly chopped

  • 3 carrots , peeled and roughly chopped

  • 3 sticks celery , trimmed and roughly chopped

  • 4 cloves garlic , unpeeled

  • a few sprigs fresh rosemary

  • 2 bay leaves

  • 1 small handful dried porcini

  • 1 stick cinnamon

  • 1 kg quality shin of beef , bone removed, trimmed

  • and cut into 5cm pieces

  • sea salt

  • freshly ground black pepper

  • 1 tablespoon flour

  • 2 x 400 g good-quality tinned plum tomatoes

  • 2⁄3 bottle Chianti


Preheat your oven to 180oC/350oF/gas 4. In a heavy-bottomed ovenproof

saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery,

garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.

Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any

excess. Add the meat to the pan and stir everything together, then add the

tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cov-

er with a double-thickness piece of tinfoil and a lid and place in your pre-

heated oven for 3 hours or until the beef is meltingly tender and can be bro-

ken up with a spoon. Taste and check the seasoning, remove the cinnamon

stick and rosemary sprigs and serve.

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