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Beef Stew

Beef braised slowly with root vegetables until it gives way to a spoon.

180 min · serves 6 · 580 kcal per serving

Ingredients

• 1.2kg beef shin, cubed
• 3 carrots, chunked
• 2 onions, chopped
• 3 celery sticks
• 2 tbsp tomato paste
• 300ml red wine
• 700ml beef stock
• 2 bay leaves
• Flour for dusting
• Oil, salt, pepper

Method

1. Dust the beef in seasoned flour and brown it hard in batches. Give it about 15 minutes.
2. Cook the onions and celery, then stir in the tomato paste. Give it about 8 minutes.
3. Deglaze with the wine and let it reduce by half. Give it about 5 minutes.
4. Return the beef with stock, carrots and bay, then braise at 160C.
5. Skim, season, and serve with something to mop up the sauce.

Free to use. Photo credits are here.