This good old-fashioned family casserole doesn’t get any tastier than this – tender meat and vegetables simmering gently and slowly together – a perfect mix of delicious juices and textures. This stew actually takes very little time to prepare and cook (and any excess can be frozen and kept for another day). This is one of life’s more simple dishes when it comes to home cooking but there’s a reason we always go back to it.
What you need:
- 5 large cuts of shin of beef (approx 1inch thick)
- Plain flour, seasoned with salt and pepper
- Olive oil
- 3-4 medium carrots, peeled and chopped
- 3 onions, peeled and chopped
- 2 cloves of garlic
- 6 potatoes, peeled and quartered
- 1 pack of Sadie’s Boosting Beef Bone Broth
- 1 tbsp tomato puree
- 1 bay leaf
- 1 tsp thyme
- 500ml red wine
What to do:
- Preheat the oven to 150C/300F/Gas 2. Cut the meat into cubes, and dust with seasoned plain flour. Heat some oil in a large pan and fry the beef for 5 minutes until browned. Do this in small batches so that the pan is not too full, then set the beef aside until later.
- Put the carrots, onion and garlic and fry in some olive oil in the casserole dish for about 10 minutes until soft. Add the beef broth, tomato puree and herbs and slowly bring to the boil. Lower the heat, then add the red wine and simmer for 10 mins.
- Add the beef and potatoes. You may need to add more bone broth to ensure everything is covered. Put the lid of the casserole dish on tightly – use some foil at the bottom of your lid if needed – to make sure none of your sauce evaporates away.
- Cook the casserole in the oven for 2 ½ – 3 hours, stirring once halfway through. When ready, strain the beef and potatoes. Stir the sauce overheat until dark brown in colour. Add the beef and potatoes back in for 5 minutes and it is ready to serve.