I love slow cooking and I’m a huge fan of casseroles, stews and tagines, where beef, lamb or chicken is cooked long and slow with plenty of veggies and herbs and/or spices.
My go-to beef cut for slow cooking has to be shin beef, called gravy beef in Australia. I cook with it a lot, loving the tenderness and flavour of the meat.
This is a Jamie Oliver recipe from the vault. I have cooked variations many times over, but I thought I would put Jamie’s original version on the blog again for those wanting a great comfort food stew that could easily be served as a ragu with pappardelle pasta.
The original recipe comes from “Cook With Jamie”, and here is the link to the website recipe:
Here is my “tweaked” recipe. The most significant change I made is to lower the oven temperature to 150 degrees C. I think long, slow cooking is the way to go with this recipe. (When I blogged this in 2014 I suggested 160 degrees, but 150 degrees is better).
Lug of olive oil
6 eschallots, peeled and roughly chopped
6 baby carrots, trimmed and used whole
2 cloves garlic chopped
A few sprigs of fresh rosemary
1 bay leaf
750g quality shin of beef, trimmed and cut into 5cm pieces
Freshly ground black pepper
1 tbs flour
1 x 400g tinned tomatoes
1/2 bottle red wine
Preheat your oven to 160 degrees C. In a heavy-bottomed casserole, heat a lug of olive oil and gently fry the eschallots, carrots, garlic and herbs for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the casserole and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of aluminum foil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the rosemary sprigs and bay leaf.
Serve with pappardelle, polenta, mash or rice.