Shin of beef is an inexpensive cut because when raw it is tough, with lots of connective tissue. That makes it perfect for a big slow-cooked stew such as this. As it cooks with the roasted tomato purée and shallots, the meat gradually softens to a lovely tenderness and the collagen within it becomes pleasantly gelatinous. It’s a stew with a wonderfully rich flavour and lots of body.
Serves 4
About 3 tablespoons olive, rapeseed or sunflower oil
1kg shin of beef, cut into 4–5cm cubes
14–16 shallots, peeled and halved
1 garlic bulb, cloves separated and peeled but left whole
½ glass of red wine (optional)
250ml beef stock
250ml roasted tomato purée (here) or tomato passata
2–3 bay leaves
1 star anise (optional)
Sea salt and freshly ground black pepper
Preheat the oven to 140oC/Gas 1. Brown the beef in batches. To do this, heat 1 tablespoon oil in a large non-stick frying pan over a fairly high heat. Season the beef with salt and pepper, then add a third of it to the pan. Fry for about 5 minutes, shaking the pan once or twice to turn the meat, until it has a good, golden brown colour on most of its surfaces. Transfer to a large flameproof casserole with a lid. Repeat with the remaining beef, adding a little more oil with each batch.
Reduce the heat under the frying pan. Add another 1 tablespoon oil, then the shallots and garlic cloves. Fry for about 5 minutes, stirring often, until they are golden. Tip them into the casserole with the meat.
You now need to deglaze the frying pan, using the red wine or a splosh of water. Pour the liquid into the frying pan over the heat and let it bubble for a few minutes, stirring to loosen all the bits of caramelised meat and seasoning stuck to the pan. Add this liquid to the casserole with the beef and shallots, then pour in the stock. Add the tomato purée, bay leaves, and the star anise, if using.
Bring it up to a simmer on the hob, over a medium heat, then put the lid on the casserole and transfer to the oven. Cook for 3–3½ hours, until the beef is beautifully tender.
Taste the stew and add more salt and pepper as needed, then serve in deep dishes. Creamy mashed potato (here) is very good with this, or polenta (here) or rice, and perhaps some steamed greens or cabbage.