This delicious and warming beef stew is so easy to make. All the ingredients are cooked together in one pan and left to simmer for a couple of hours.
- 800g beef shin, diced
- 3 tbsp plain flour (can be gluten free)
- 2 tbsp oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed or chopped
- 3 medium carrots, sliced
- 500g waxy potatoes (I used Charlotte potatoes), peeled and cut into large chunks
- 1 litre beef stock
- 100ml red wine (or extra stock if you prefer)
- 2 tbsp tomato puree
- 1 tsp worcestershire sauce
- 3 springs of fresh thyme
- 2 bay leaves
- Add the diced beef shin and the flour to a large sandwich bag, close the top and then shake the beef around until it has been coated in all the flour.
- Heat the oil in a casserole dish or large shallow pan. Add the onions and cook for 2-3 minutes until soft. Add the garlic and cook for another minute.
- Remove the onions and garlic from the pan with a slotted spoon into a bowl.
- Add the flour coated beef to the pan. You can add more oil at this stage if you think it is needed.
- Fry the beef for 3-4 minutes until it has browned on all sides.
- Add back in the onions and garlic along with the rest of the ingredients. If you can’t fit all the stock in the pan at this stage just add as much as you can. As the stock reduces you can add more.
- Bring to the boil and then reduce to a low simmer. Cover loosely with a lid and leave to simmer for 1 hour, stirring a few times.
- After 1 hour remove the lid and continue to simmer for another hour, stirring every so often.
- Serve immediately with Soda Bread Scones.
Leftovers can be kept covered in the fridge for up to 48 hours or frozen and left at room temperature or in the fridge to defrost.