- 4 tablespoons olive oil
- 600g beef shin
- 100g streaky bacon, diced
- 400g pearl onions
- 300g carrots, peeled and roughly chopped
- 250g button mushrooms
- 2 garlic cloves, peeled and mashed with a little salt
- 1 bouquet garni (rosemary, thyme and bay leaves)
- 1 bottle red wine
- 1 x 400g tin tomatoes
- Chopped parsley, to serve
- Diced the meat into 4cm cubes. Heat the oil, season it with salt and pepper and fry the meat for three to four minutes on each side until nicely browned.
- Add the bacon, onions, mushrooms and garlic and sauté for ten minutes without colouring.
- Add the bouquet garni, the red wine, the tomatoes and half a tin of water. Return the beef and any juices to the pan and pour in the red wine. Bring to the boil. Cut a sheet of greaseproof paper to fit on top of the liquid and just inside the sides of the pan.
- Preheat the oven to 150°C/gas mark 2. Bake the stew for three hours, uncovered, checking during the last hour to make sure it is not drying out. Add a little cold water if it does. Serve with mashed potatoes.
This is better made the day before so the flavours have a chance to introduce themselves to each other.