- Servings : 8
- Prep Time : 45m
- Cook Time : 3:00 h
- Ready In : 4:00 h
Beef shin is a great cut for slow-cooking.
- 6 tablespoon(s) olive oil
- 1200 grams shin beef, cut into large chunks
- 200 grams streaky bacon , sliced
- 350 grams small onions, peeled
- 250 grams carrots, peeled and sliced
- 250 grams button mushrooms
- 2 garlic cloves, sliced
- 1 bouquet garni
- 2 tablespoon(s) tomato purée
- 750 mL bottle red wine
Heat a large casserole pan and add 1 tbsp olive oil. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more olive oil if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
In the same pan, fry the bacon, carrots, onions, mushrooms, garlic and bouquet garni until lightly browned. mix in the tomato purée and cook for a few mins, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.
Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelized cooking juices from the bottom of the pan - this will give the stew more flavour.
Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
Spoon the beef bourguignon into serving bowls and place a large spoonful of the hot mash on top. Garnish with fresh thyme and enjoy with a glass of red wine.