Ingredients

• 500g Shin Beef
• 2 banana shallots (Echalions) peeled and sliced length ways
• 150g small chestnut mushrooms
• 2 fat  garlic cloves, crushed
• 2 medium carrots, peeled and chopped into 2cm chunks
• 2 sticks of celery, sliced diagonally into 1cm chunks
• 200ml red wine
• 500ml strong beef stock (we use 2 Kallo Organic Beef Stock cubes)
• 1tbs tomato puree
• 1tsp Henderson's Relish (optional)
• 1tbs plain flour
• sprig of fresh thyme ( or ½tsp dried thyme)
• 2 bay leaves
• 2tbs olive oil
• freshly ground black pepper

Method

1. Heat the oven to 180°C (165°C Fan) 350°F
2. Trim and excess fat and sinew from the beef and cut into 2cm cubes.
3. Put the carrot and celery in your empty casserole dish.
4. Add 1tbs of the oil to a non-stick frying pan and saute the shallot over a medium heat until soft. Add this to your casserole dish.
5. Add another 1tbs oil to the saute pan and brown the beef in batches. Add them to the casserole dish when browned.
6. Sprinkle the flour over the meat and vegetables  and mix it around until everything is coated in the flour.
7. Pour the red wine into the saute pan, bring  it to a boil, them simmer for a couple of minutes ensuring that you pick all meat juices and residue form the meat browning.
8. Add the wine and stock to the casserole and mix well.
9. Add the tomato puree, crushed garlic, thyme and bay leaves, Henderson's Relish, if using, and a couple of good twists of black pepper.
10. Cover the casserole dish and cook in the middle of the oven for 1½ hours.
11. Remove from the oven, add the mushrooms and cook for a further ½ hour.
12. Serve with steamed broccoli and Yorkshire Puddings.