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beef shin hotpot

Herby beef shin red wine hotpot

Herby potato topped beef shin stew. the beef is slowly braised in stock, red wine and tomatoes.
A great warming dish to enjoy over the weekend or days when you have time. There is little active cooking once the veg is prepped.
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Servings: 4
Course: Main Course
Cuisine: european
Ingredients Equipment Method

Ingredients
  

Braised beef shin stew
  • 1 kg shin of beef cut into chunks
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 leek
  • 3 carrots
  • 2 celery sticks
  • 125g chestnut mushrooms
  • 250 ml red wine 1 cup
  • 500 ml beef stock (to start you will need 500ml more liquid half way through braising so you can choose to use more stock or just use water)
  • 1 tbsp tomato puree
  • 1 tin of peeled plum tomatoes
  • 1 bay leaf
  • 2 sprigs of rosemary
  • 3 sprigs of thyme
  • salt and black pepper
  • splash of balsamic vinegar optional
For the potato top
  • 1 glove of garlic
  • 2 tbsp olive oil or butter
  • 3 or 4 large potatoes
  • salt and black pepper
  • fresh thyme and rosemary
  • parmesan

Equipment

  • Lidded oven safe pot
  • mandolin slicer

Method
 

To make the beef shin stew
  1. Preheat the oven to 160c
  2. Take the beef shin out of the fridge and cut into chunks, then leave to one side while you prep the veg
  3. Prep all the veg so you have it ready to add, keeping the onion and garlic in separate piles as we will add those first.
    Finely slice the onion and garlic and put to one side, then dice the carrot, leek, celery and slice the mushrooms and place in a bowl.
  4. In a large lidded casserole pan add a little oil. then add half the beef shin (as there is so much its best to colour it in batches), stirring occasionally until it starts to get a nice colour, about 3 minutes. then remove the first batch and place on a plate. continue this again with the second batch and remove it and add it with the rest, it will be added back in later.
  5. Add a little more oil and then fry off the onion, once it has started to colour add the garlic and Sautee for a minute before adding the bowl of chopped veg.
  6. Sautee the chopped veg until it starts to soften, then add the red wine to deglaze the pan.
  7. Add the tomato puree, and the tin tomatoes. i crush the plum tomatoes with my hands. its messy this way but its quick.
  8. Finally add 500ml beef stock, tie herbs and add those into the pot and season with salt and black pepper. return the browned beef shin.
  9. Place the lid on the pot and place in the oven for 3 hours (depending how small you cut the chunks of meat it can take longer).
    stir the stew every hour so it doesn't burn on the bottom. You will find that half way through cooking the liquid will have reduced and you will need to add more. Add 500ml stock or water and then continue cooking.
  10. The stew is ready when the meat falls apart. taste and season more if needed. i like to add a splash or balsamic vinegar.
  11. skim any impurities off the top and tip into a baking dish.
    turn the oven up to 180c
  12. Peel and thinly slice the potatoes with a mandolin. Add 2 tbsp of oil or butter in a pan and heat until its warm, (not boiling) then remove from the heat and add a clove of sliced garlic and a bunch of the herbs and mix. This gives the oil some flavour, it is an optional step.
  13. Toss the sliced potatoes in the oil or butter (you dont need to use all of it) so it coats them. take a slice of potato at a time and arrange them on top of the stew.
  14. season with salt and pepper and then grate over some parmesan cheese and add some more herbs.
  15. Bake for 45 minutes until the potatoes are tender. cover with foil if it starts to burn.
  16. Serve with what ever side dishes you fancy. We tend to have bread and some veg.