from Neil Forbes, Cafe St Honore
I thought I could make a good stew. I’d watched my Mum do it weekly as a child in the wintertime and knew the drill. Over the years I’d stopped following the recipe & realised I had become reliant on red wine for flavour which is lovely, in moderation, and also if the recipe calls for it.
This recipe brought me back to the basics, good beef, local organic veg, and homemade beef stock made with beef bones.
I got this from our good friend and long standing customer Neil Forbes, from Cafe St Honore in Edinburgh. He’s a great chef & its a lovely place, the sort where you lose track of time.
Shin is an amazing cut, with gelatinous tissue in it which breaks down to form a sticky gravy when cooked for a long time. You can also use Glasgow fillet, or featherblade. They’re just as good.
- 800g Shin of organic Aberdeen Angus beef cut into 1″ chunks
- 2 carrots
- 2 onions
- 2 celery sticks
- 1 bunch thyme
- I tlbsp flour
- 1 bay leaf
- 1.5l beef stock (click here for recipe)
- 50ml rapeseed oil
- Salt & freshly ground pepper
- In a thick bottomed casserole dish, heat the rapeseed oil. Dust the beef with flour and fry until golden. Set to one side.
- In the same dish fry the vegetables until golden, add the thyme, bay leaf and beef stock. Bring to the boil stirring occasionally. Then return the beef to the dish and season with salt and pepper.
- Cover the dish with a lid and place in a moderately hot oven for 2-3 hours. Serve with seasonal veg & mash, doughballs or under a suet crust