Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1.60kilograms beef shin, 6 bone in pieces, chilled
- 50grams plain flour
- 50grams dried porcini
- 3 medium onions, peeled and sliced
- 250grams chestnut mushrooms, sliced
- 6 cloves garlic, peeled
- 1/2 bunch thyme, about 5 sprigs
- 2tablespoons tomato puree
- 1/2 cup red wine
- 2 cups beef stock, hot
- 2tablespoons balsamic vinegar
Nutrition per serving
3880kJ / 928Cal
3880 Kilojoules or 928 Calories
45% of daily energy intake*
Protein
89.0grams
Fat
50.0grams
Carbs
28.8grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Beef shin becomes meltingly tender when slow cooked in this rich and impressive stew with earthy porcini.
Method
Step 1 of 4
Dust the beef shin pieces with flour. Heat half of the oil in a large, deep casserole and cook the beef in batches for 2 minute on each side to brown. Remove with a slotted spoon and set aside.
Step 2 of 4
Place the dried porcini in a bowl with 500ml of boiling water and rehydrate for 15 minutes. Add the remaining oil and onions to the casserole and cook for 4-5 minutes, tip in the mushrooms, garlic cloves and thyme sprigs cook for 5 minutes.
Step 3 of 4
Add the beef shin to the pan, stir in the tomato puree and pour over the red wine and balsamic vinegar, dried mushrooms plus their liquid and the stock.
Step 4 of 4
Bring to the boil, reduce the heat and simmer for 2.5 hours with the lid on. Remove the thyme and bones, scraping any marrow out and back into the sauce.
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