Friday 19 January 2018

Shin of stew

This comforting stew is just what's needed as the nights grow colder.

Your butcher will be able to cut some large slices of shin bone for you to add to the pot and it will give a gorgeous richness to the finished dish. This is great served ‘family style' on the table with lots of buttered mashed potato or colcannon. Serves 10


4 tbsp olive oil

4lbs good-quality stewing beef,

cut into chunks

A few pieces of beef shin with

bone cut into 3cm slices

3 medium onions, sliced

6 cloves garlic, peeled and lightly

crushed with the back of a knife

1 bottle red wine

1 pint tomato passata

500g carrots, in 2cm diagonal


Bouquet garni

250g button mushrooms,


Salt and pepper


Preheat the oven to 160°C. Heat the olive oil in a large saucepan. Add the beef and stir occasionally until it goes a nice brown colour. Add the onions and the garlic. Cook for a further five minutes before pouring on the wine and passata.

Add the carrots and season liberally with salt and pepper. Bring to the boil, then add the bouquet garni. Place the lid on and cook in the oven for two hours.

Meanwhile, fry the mushrooms until golden. After two hours’ cooking, add the mushrooms to the stew and return to the oven for a further 30 minutes. Remove the shin bones before serving

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