A delicious beef stew.
- 1 kg shin beef
- 150 g chopped bacon
- 1 l beef stock
- sprig of thyme
- 6 (to 8) cloves
- 3 tblsp (to 4) of olive oil
- half a tube (or small can) of tomato paste
- 3 oz (or 4) flour
- 3 onions
- 2 carrots
- 1 stick celery
- 4 garlic cloves
- 1 orange
- 1 stick of cinnamon
- 2 bay leaves
- handful flat leaf parsley
- bottle of red wine
- 2 small glasses french brandy
- Cut the bacon into chunks and put into a large bowl with a sprig of thyme, the rind of orange, cinnamon, a couple of bay leaves, flat leaf parsley and most of the cloves.
- Slice the onions, carrots, celery and garlic and add to the bacon and finally the bottle of wine and season well and add a splash of brandy, and leave to marinate.
- When the meat has changed colour, due to the effect of the red wine, take it out of the bowl, place it on some kitchen paper and pat it dry.
- Heat some oil in a pot and brown the meat all over with the flour, turning it a couple of times in the pan.
- Add a couple of teaspoons of tomato paste and the beef stock and give it all a good stir.
- Finally add the marinade with the vegetables and the last couple of cloves.
- Put the lid on and leave it on the hob at a very gentle heat, or in the oven at 120-130 degrees for three or four hours, keeping an eye on it and stirring it from time to time.
- Serve to appreciative diners!
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce