Preheat oven to 160°C
Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
Heat the oil in a large, ovenproof casserole dish and sear the meat in batches. When nicely coloured on all sides, remove from the pan and set aside.
Into the same pan, add bacon, garlic, shallots/onions and mushrooms. Sauté for 6-8 minutes on a medium heat then add wine, stock, bay leaves and the seared meat.
Bring to the boil, cover with a lid and place in the oven for 1½ - 2 hours, stirring once or twice during cooking.
Test by using a fork - when the meat is ready the fork should cut through the meat with minimal effort.
Remove the casserole from the oven, take off the lid and, if necessary, gently reduce the sauce to a smooth consistency on the hob.
To serve, season to taste with salt & pepper and dot with the cold diced butter, finishing with a sprinkle of parsley.
Serve with noodles, rice or mashed potatoes.
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Perfect as part of a gourmet seafood cocktailfrom £17.00
Rate this recipe
Had this for Sunday dinner, watched the informative video first, and then just followed the easy recipe. Had Australian Shiraz instead of the Burgandy, and omitted the butter. Served with mashed potatoes and green beans.
Highly recommended for a winter warmer
- Melt in the mouth.
Absolutely delicious. I did it in the slow cooker and kept it in the fridge overnight and skimmed off the fat. Wouldn't hesitate to order again. By Jeannette - 26th Jun 2015
- Excellent 1st stew of the season
So easy to cook! the meat was tender and delicious and will definitely go for it again. Next time I will add either parsnips of carrots. By Vicky - 12th Oct 2014
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Comments on this recipe
- This also makes great steak pies and beef curry. Yum!
Reply: Could not agree more Sandra!
- This sounds like a great recipe but can you let me know if I could use the Shin of Beef I have in my freezer instead?
Reply: Hi Claire. Thanks for your question. You definitely can use Shin of Beef. This recipe is versatile and you can use many of our humble cuts. Let us know how you get on with the recipe. Happy cooking!