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Italian Braised Beef Stew

There is now better feeling driving home from work knowing you have this amazing dish bubbling away in a slow cookery or in a solid cast iron casserole dish. This is the ultimate winter warmer, its rich, deep in flavour and incredibly satisfying.


300g shin of beef diced

1 tsp of chopped rosemary

1 tsp of chopped thyme

1 tbsp of plain flour

1 tbsp of olive oil

6 shallots

2 carrots

150g chestnut brown mushrooms

1 bulb of garlic

1 pint of beef stock

100ml red wine

1 tbsp of tapenade

Here’s how

Place the beef into a freezer bag with the flour and season with salt and pepper.

Heat a heavy cast pan with the oil.

Add the beef into the pan and cook on all sides until brown.

Remove the beef from the pan

Add the whole shallots, chopped carrots and mushrooms.

Add the garlic split down the middle horizontally.

Return the beef to the pan.

Add the wine and beef stock.

Bring the pan up to the boil, place the lid on then place in the oven at 150c for 3/4 hours until the beef is tender.

When the beef is cooked carefully add the tapenade and stir it through.

Served with crusty bread.

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