A recipe filled with deep flavours, highlighting the richness of the beef as it slow cooks for 3 hours becoming tender and juicy. Fantastic if you have leftover or off cut pieces of beef that need using up. The gravy is an absolute winner in this dish and is so delicious with fluffy and crispy roast potatoes.
380g beef shin, cut unto chunks
2 shallots, roughly chopped
6 garlic cloves, roughly chopped
150ml white wine
150ml beef stock
250g frostier mushrooms, roughly chopped
1 tbsp Worcestershire sauce
1 tbsp plain flour
3 tbsp olive oil
2 tbsp double cream
1 dsp wholegrain mustard
Start by coating the beef in plain flour.
On medium heat, pour in 2 tablespoons of olive oil and the coated beef into a deep pan. Fry for 5 minutes or until browned and sealed. Then remove the beef from the pan and place on a plate.
Add one tablespoon of olive oil to the pan and add the garlic and shallot. Fry together until translucent.
Add the mushrooms and leave to cook for 4-5 minutes allowing the water contained to be released.
Put the meat back in the pan along with 50ml of white wine and cook for 4 minutes.
Pour in the stock and the remaining 100ml of wine and bring to a gentle boil. Season with salt and pepper and add the worcestershire sauce. Mix well, cover and drop the heat. Leave to cook for 3 hours, stirring every 30 minutes or so.
Just before serving, mix the mustard and cream together in a separate bowl. Then mix into the casserole and serve.
Best served with roast potatoes and seasonal vegetables.