Beef Shin and Red Wine Stew
Beef Shin and Red Wine Stew



  • 1kg beef shin, cut into chunks
  • 4 tbsp seasoned flour
  • Olive oil
  • 2 diced onions
  • 1 crushed garlic clove
  • 1 tbsp tomato paste
  • A few rosemary and thyme sprigs, leaves chopped
  • 375ml red wine
  • 300ml strong beef stock
  • Chopped parsley
  • Dust the beef all over in the seasoned flour, then fry in 1 tbsp of olive oil in a casserole until browned all over. Remove to a plate and set aside. Add the onions and garlic to the casserole and cook for 10 mins to soften, then stir in the tomato paste, rosemary and thyme, and cook for a minute more. Add the wine, bring to a simmer and return the beef to the pan.
  • Heat the oven to 150C. Pour the stock into the pan and stir well, then cook in the oven for 3 hours or until the beef is very tender. Season to taste, then stir through the parsley and serve with mashed potato - fantastic!
3 hrs 30 mins
6 serving

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