Cook with me as you watch this step by step video on How to make a Beef and Red wine stew.
Hearty Beef and Red Wine Stew
4 x beef shin, seasoned with salt and pepper and dusted lightly with flour
1 onion, finely chopped
2 cloves of garlic, crushed
2 rashers streaky bacon, chopped
1 sprig rosemary
2 carrots, washed and roughly chopped
1 stick celery, washed and finely chopped
1 tomato, washed and finely chopped (optional)
¾ cup (190ml) red wine
¾ cup (190ml) tomato puree
1 cup (250ml) beef stock, I use Nomu beef fond
2 courgettes, sliced in half
2 potatoes, peeled and cubed
Salt and freshly ground pepper
Heat a heavy based pot with a little olive oil and sauté onion, garlic, bacon, rosemary, carrots and celery for a few minutes or until onions are soft and translucent.
Move veg to one side if the pot and sear beef shin until well browned.
Add fresh tomato, red wine, tomato puree and beef stock and bring to the simmer.
Cover with lid and allow to simmer for 1 hour or until meat is almost tender and sauce has reduced slightly.
Add potatoes and cook for a further 30 minutes or until potatoes are cooked.
Lastly, add courgettes and cook for a further 15 minutes.
Stew is ready when meat is melt-in-the-mouth tender and veg are cooked.
Serve with steamed brown basmati rice and peas.