Classic Beef Casserole

Name: Classic Beef Casserole
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 kg beef shin, cut into even 3cm cubes; a bouquet garni (2 sprigs thyme, 2 sprigs rosemary, 2–3 parsley stems and a fresh bay leaf wrapped in the hollow of two sticks of celery or the green of a leek and tied up with string); 300 ml beef stock; 200 ml fruity red wine such as Merlot; 50 ml olive oil; 100 g plain flour, well-seasoned with sea salt and freshly ground black pepper; 1 garlic clove, finely chopped; 1 tbsp tomato purée; 2 carrots, peeled and sliced into lengths; 1 onion, chopped; a sprig of rosemary, leaves only, very finely chopped; zest of 1 orange

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Eat Bike Cook

By Kitty Pemberton-Platt

Published 2021

About

This hearty stew is just as good – some would argue better – served the day after it’s made. If you are finishing this in the oven, make baked potatoes at the same time.

Ingredients

1 kg beef shin, cut into even 3cm cubes
100 g plain flour, well-seasoned with sea salt and freshly ground black pepper

Main course
Stew

Method

In a bowl, toss the beef in the seasoned flour. Then in a decently sized casserole, heat half the olive oil over a medium heat and fry the beef in batches (3 should do it) until it is well browned. As each batch browns, transfer it to a bowl on the side. Frying the beef in stages ensures it browns – if the batches are too big, the casserole can’t get hot enough and the meat starts to boil in it