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Total Time:
3 hrs 45 mins
11/2 tbsp sunflower oil
- 800 g
stewing beef or shin, cut into 5cm (2in) pieces
- 200 g
(7oz) smoked lardons
- 2
garlic cloves, crushed
- 2 Tbsp.
plain flour
- 750 ml
(1 ¼ pint) bottle red wine
- 2
bay leaves
small bunch thyme
3 parsley sprigs, plus extra to garnish
- 50 g
(2oz) unsalted butter
- 350 g
(12oz) shallots, peeled (see GH Tip)
- 300 g
(11oz) button mushrooms
- 2
large carrots, peeled and chopped to 2.5cm (1in) lengths
- Step 1
Heat 1/2tbsp oil in a large flameproof casserole (that has a lid) over medium-high heat. Season beef and brown well on all sides – do this in batches using another 1/2tbsp oil. Lift browned beef into a bowl and set aside. Drain excess fat from casserole.
- Step 2
Fry lardons in casserole for 3-5min until browning. Add garlic and browned beef, stir in flour and cook for 1min. Stir in wine; bring to boil. Tie bay leaves, thyme and parsley together with kitchen string and add to casserole. Turn down heat, cover with a lid and simmer gently for 2hr.
- Step 3
Meanwhile, in a large frying pan, heat remaining 1/2tbsp oil and 25g (1oz) butter and fry shallots until golden on all sides. Remove to a plate. In the same pan, heat remaining butter and fry mushrooms until golden – about 5min. Add to shallots and set aside.
- Step 4
Once beef has simmered for 2hr, add shallots, mushrooms and carrots to the casserole and simmer uncovered for 1hr. Lift out and discard herb bundle and check seasoning. Garnish with extra chopped parsley, if you like, and serve with mashed potatoes.
To peel shallots easily, place in a bowl and cover with freshly boiled water. Leave for 2-3min, then lift out with a slotted spoon. Trim ends and peel away skins.
Per Serving:
- Calories: 484
- Fibre: 3 g
- Total carbs: 9 g
- Sugars: 5 g
- Total fat: 23 g
- Saturated fat: 11 g
- Protein: 38 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
