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Total Time:
3 hrs 45 mins
11/2 tbsp sunflower oil
- 800 g
stewing beef or shin, cut into 5cm (2in) pieces
- 200 g
(7oz) smoked lardons
- 2
garlic cloves, crushed
- 2 Tbsp.
plain flour
- 750 ml
(1 ¼ pint) bottle red wine
- 2
bay leaves
small bunch thyme
3 parsley sprigs, plus extra to garnish
- 50 g
(2oz) unsalted butter
- 350 g
(12oz) shallots, peeled (see GH Tip)
- 300 g
(11oz) button mushrooms
- 2
large carrots, peeled and chopped to 2.5cm (1in) lengths
- Step 1
Heat 1/2tbsp oil in a large flameproof casserole (that has a lid) over medium-high heat. Season beef and brown well on all sides – do this in batches using another 1/2tbsp oil. Lift browned beef into a bowl and set aside. Drain excess fat from casserole.
- Step 2
Fry lardons in casserole for 3-5min until browning. Add garlic and browned beef, stir in flour and cook for 1min. Stir in wine; bring to boil. Tie bay leaves, thyme and parsley together with kitchen string and add to casserole. Turn down heat, cover with a lid and simmer gently for 2hr.
- Step 3
Meanwhile, in a large frying pan, heat remaining 1/2tbsp oil and 25g (1oz) butter and fry shallots until golden on all sides. Remove to a plate. In the same pan, heat remaining butter and fry mushrooms until golden – about 5min. Add to shallots and set aside.
- Step 4
Once beef has simmered for 2hr, add shallots, mushrooms and carrots to the casserole and simmer uncovered for 1hr. Lift out and discard herb bundle and check seasoning. Garnish with extra chopped parsley, if you like, and serve with mashed potatoes.
To peel shallots easily, place in a bowl and cover with freshly boiled water. Leave for 2-3min, then lift out with a slotted spoon. Trim ends and peel away skins.
Per Serving:
- Calories: 484
- Fibre: 3 g
- Total carbs: 9 g
- Sugars: 5 g
- Total fat: 23 g
- Saturated fat: 11 g
- Protein: 38 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
