Points to remember

  • Slice the onions whole so that they can be separated into rings and cut the beef into really big chunks so that they hold their shape during cooking.
  • Coat the meat in the flour by placing the flour and seasoning into a food bag. Add half the meat to the bag and shake it then repeat with the other half.
  • If your pan is too small to fit all the meat in at once, make sure you brown the meat in batches. If the pan is over-crowded the meat won’t brown properly.
  • Bring to a simmer, cover with the lid and place in the oven for 1 hr.
  • Remove from the oven, add the mushrooms then return to the oven for a further 1 hr.
  • Test that the beef is tender, if it’s a little tough at this point put it back in the oven for 30mins. Serve scattered with chopped, fresh parsley.
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TIPS
BUYING MEAT

Beef shin is the ideal cut of meat for this recipe. It’s also better to buy a whole piece and cut the meat into chunks yourself, as the pre-cut packs often contain pieces that are too small.

FREEZE IT

Once cooked this stew would be fine to freeze and would keep in the freezer for up to 2 months. When you want to serve it defrost in the fridge overnight then heat in the oven or a large saucepan until piping hot.

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Andrea Hilman Nicholls

Where can I find the ingredients with quantities?

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