Preheat oven to 160ºC/Fan 140ºC/Gas 3. Soak chillies and sun-dried tomatoes in warm water. Evenly dice the meat and toss in seasoned flour. Sauté bacon in your casserole over a medium heat until it starts to crisp, then reserve, leaving behind as much fat as you can.
Brown beef in bacon fat and remove to a bowl. Add oil to pan, and sauté onion and celery until translucent, then remove to bowl. Drain chillies and sun-dried tomatoes and reserve the liquid. De-seed chillies.
Blend chillies, sun-dried tomatoes, fresh tomato, garlic, cinnamon, paprika, oregano, maple syrup, balsamic, lime juice, Worcestershire sauce, coffee and reserved soaking liquid to a paste.
Fry paste on medium heat for 5 minutes, add tinned tomatoes and stock and simmer. Add the set-aside meats and vegetables and any juices from the bowl.
Cover and cook in the oven for up to 4 hours, until the beef is nearly falling apart
https://www.donaldrussell.com/beef-shin-casserole.html?___store=default29505Sweet & Smoky Beef Shin Casserolehttps://www.donaldrussell.com/media/catalog/product/b/e/beef-shin-casserole_3.jpg00GBPInStock/Guides/Recipes/Everyday recipes/Guides/Recipes/Beef recipes/Guides/Recipes/Slow-cooked recipes<p>Slow cooked beef with a smoky punch!</p>GBP00https://www.donaldrussell.com/media/catalog/product/b/e/beef-shin-casserole_2.jpgrecipe-£0.00 per kgNoCasserolesBeef