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!