Beef casserole recipe

Ingredients

• 1kg shin of beef
• 2 tbsp flour
• a good sprinkling of salt and pepper
• 2 tbsp sunflower oil
• 1 large onion, peeled and diced
• 150g bacon, chopped or lardons
• 4 large carrot, thickly sliced
• 2 cloves garlic, crushed
• 1tsp dried mixed herbs
• 150ml red wine (or beef stock)
• 450ml beef stock

Method

• Trim the meat of excess fat and cut the meat into even sized chunks. Place the flour on a plate and stir in the salt and pepper. Roll the meat in the flour.
• Heat the oil in a large flameproof casserole until really hot. Add the meat and fry until browned and caramelized on all sides (You may need to do this in 2 batches, don’t add too much meat at once or you will lower the heat and the meat will stew rather than brown.)
• Remove the meat from the pan and set aside. Add the onions, bacon lardoons and carrots to the pan. Fry over a low heat for 5 minutes until the onions are tender and golden. Add the garlic and herbs and cook for 1 minute
• Gradually pour on the red wine and stock, stirring until thickened. Return the meat to the pan and bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 1 2 hours or place in a low oven 140°C/275°F/Gas Mark 2 for 2-3 hours until meltingly tender