I have to start by coming clean. I love slow cooked shin beef, when I get it right it just melts in the mouth. It is also one of those perfect slow cooked dishes for a winters night.
Once the slow cooker is gently bubbling away the house fills with the delicious smell of homecoming, which seems to meet some primeval need in me.
This stew/casserole is so easy to make, and is soooooo good!
I love to serve it with a huge chunk of homemade bread, perfect for getting those last drops of gravy.
This delicious winter casserole marries shin beef, onions, carrots, tomatoes and pearl barley with a good real ale.
- Shin Beef - 450g
- Onion - 1, finely chopped
- Garlic - 4 cloves finely sliced
- Carrots - 2 cut into chunks
- Leek - 1, sliced into thick rounds
- Plain Flour - 2 tbsp
- Real Ale - 200ml
- Stock - 1 tsp Marigold veg stock
- Tomatoes - 1 carton, or can 400g
- Pearl Barley - Handful
- Rapeseed oil - A good glug
Finely chop the onion, and thinly slice the garlic. Add this to a large frying pan, with a good plug of Rapeseed (or other suitable cooking oil).
Once the onions are translucent remove them from the pan, and add the beef and brown it off.
Replace the onions, and sprinkle on the flour.
Add all of the other ingredients, and cook until gently bubbling.
Transfer to a slow cooker, or casserole dish and cook for at least 3 - 4 hours until the beef in unctuous and delicious.