Tuscan Stew

Photo © Anne-Marie Minhall

The lowest temperatures of the winter so far have been recorded overnight.

It was minus 5 in my part of the world this morning.

After defrosting myself & then devouring some hot toast with butter & Marmite, I was ready to face the outdoors.

This was mainly because I wanted to gather supplies for an Italian dish I'm planning to cook to help keep Jack Frost at bay.

I'm looking to make a slow-cooked shin of beef with Chianti.

Ciao Tuscan Stew.

For Two to Three

500g Beef Shin off the bone & cut into chunks (not too small or they'll disintegrate during the cooking)

Olive Oil

2 Medium Onions finely chopped

3 Sticks Celery ditto

1 Carrot diced

5 Garlic Cloves peeled but left whole (I popped a couple of smoked cloves in as well)

600ml Chianti 

4 tbsp Tomato Purée

3 Bay Leaves

200ml Beef Stock

Oven to 180/160/Gas 4

Heat some oil in a large casserole

Season the beef pieces generously before browning them all over

Remove to a warm plate

You might need to add a little more oil to the casserole before cooking the onions, celery, carrot & garlic until softened

Pour in the wine & let it simmer before stirring in the tomato purée, bay leaves & the beef stock

The beef then rejoins the pan & it's time to bring everything to a simmer

Cover with a lid & put in the oven

Cook for 4 hours until the meat starts to fall apart

Photo © Anne-Marie Minhall

On this occasion I served the stew with Pappardelle - next time - some mash.

It's rich in flavour, it's hearty & apparently even better the next day. 

Good job there's plenty to go around.

AMM