Yes indeed it’s that
time of year already, when the food on your table needs to be just that little
bit more warming and comforting.
What better way to
welcome in the colder months then by re-creating this lovely melt in your mouth beef shin stew.
Ingredients
·
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 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
·
⅔ bottle Cabernet
Sauvignon
Directions
Preheat your oven to 180ºC. In a heavy-bottomed
ovenproof saucepan, heat a splash of olive oil and gently fry the onions,
carrots, celery, garlic, herbs 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, cover with a double-thickness piece of
tinfoil and a lid and place in your preheated oven for 3 hours or until the
beef is meltingly tender and can be broken up with a spoon.
Taste and check the seasoning, remove the cinnamon
stick and rosemary sprigs and serve.
