Simply Outstanding – Great Flavour
Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.
beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables.
Beef shin stew was a firm family favourite when I was growing up. My nan used to make the best beef stew, using shin of beef. She would use beef dripping to brown the beef first, and while you can use vegetable oil instead, the dripping does add a layer of depth and melt-in-the-mouth flavour to the stew, so if you can, try and get hold of some (it will last ages in the fridge, and makes amazing chips and roasties too).
This is a very simple and straightforward stew. Most chef recipes involve a lot of ingredients, Taff, red wine and vinegars, when it comes to stews, but I don’t remember any of that when I was a kid. Our grandparents generation tended to be more traditional with less fuss, and this stew is no different, it is back to basics cooking. It doesn’t even use a stock, as the shin creates a thick enough liquor without it. You’ll be left with a traditional beef shin stew, that is easy to cook, evokes nostalgia in your taste buds, is filling and is truly melt in the mouth.
Shin of Beef and Mushroom Stew
- Large Casserole Pan
- Chopping Board
- 2 kg Shin of Beef Use Good Quality
- 50 g Plain Flour Any Quality
- 5 g Salt n Pepper Standard
- 30 g Vegetable Oil Standard
- 150 g Shallots 1" Diced
- 6 Sticks Celery Rough Cut
- 50 g Porcini Mushrooms Use Whole as Small
- 600 ml Red Wine Standard
- 300 ml Beef Stock Make Good Quality
- 3 Sprigs Thyme Garden Quality
- 500 g Button Mushrooms Use Small – Not Cut
- 25 g Red Currant Jelly Use Good Quality
- 200 g Mashed Potato Follow Spec
- Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.
- Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides – you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it.
- Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until a little softened.
- Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and then chop the mushrooms into smaller pieces.
- Add the meat back into the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock, soaked mushrooms and their soaking liquid along with the thyme.
- Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same length of time.
- Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with your chosen sides.